Description

A quick and healthy Mediterranean-inspired breakfast recipe featuring sautéed mixed leafy greens with garlic and shallots, topped with perfectly fried eggs. This dish is flavorful, nutritious, and perfect for a light yet satisfying meal.

Ingredients

For the Greens:

2 tbsp olive oil
2 garlic cloves, thinly sliced
1 small shallot, finely chopped
200g mixed leafy greens (such as kale, spinach, and Swiss chard)
Salt and pepper to taste
1 tbsp lemon juice

For the Eggs:

4 large eggs
Chili flakes or hot sauce (optional, for serving)

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Instructions

Sauté the aromatics: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the thinly sliced garlic and finely chopped shallot. Sauté them for 1 to 2 minutes until fragrant and softened, being careful not to burn the garlic.
Cook the greens: Add the mixed leafy greens to the skillet. Stir occasionally and cook for 4 to 6 minutes until the greens are wilted and tender. Season with salt, pepper, and lemon juice to brighten the flavors. Once done, remove the greens from the skillet and set aside on a plate.
Fry the eggs: In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Crack in the eggs carefully and cook for 2 to 3 minutes, until the egg whites are set but the yolks remain runny. Cook longer if you prefer your yolks firmer.
Assemble and serve: Divide the sautéed greens onto individual plates and top each serving with a fried egg. Finish with an optional sprinkle of chili flakes or a drizzle of hot sauce for a bit of heat. Serve immediately for best flavor and texture.

Notes

You can use any leafy greens you have available, such as collard greens or beet greens.
For a more substantial meal, serve alongside cooked grains or toasted bread.
To add a dairy component, sprinkle the finished dish with crumbled feta or grated Parmesan cheese.