Recipe film · 24 seconds · 4 shots
Breakfast that holds until lunch
Smoky Greens and Egg Skillet
Soft eggs, wilted kale, blistered tomatoes, smoked paprika, and enough feta to make it feel like you tried.
15minutes
2servings
22gprotein
320kcal est.
Method
- Heat oil in a small skillet over medium-high. Add tomatoes and let them blister, 3 minutes, without fussing too much.
- Add kale and a pinch of salt. Toss until collapsed and glossy, about 2 minutes. Push everything to the edges.
- Beat eggs with milk, paprika, salt, and pepper. Pour into the center. Stir slowly until just set — they should still look a little wet.
- Scatter feta and chili. Eat from the pan with whatever bread you have, or none.
What we swapped
Green shakshuka, scrambled: the eggs cook in the greens instead of poaching in wells, and the onion, garlic, and mushrooms stay out so the kale and blistered tomatoes run the pan. Smoked paprika and a quarter cup of feta stay in. With greens as the base instead of toast, the skillet lands at 320 calories, 22 grams of protein, and 4 grams of fiber. The weekday cousin of the freezer breakfast burritos — same eggs, no tortilla.
Lightened up from Baked Eggs and Greens (Green Shakshuka) by Pamela Salzman.
