Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 green bell pepper, chopped
- 2 garlic cloves, minced
- ¼ cup cilantro, chopped
- 2 tablespoons dill, chopped
- 4 cups curly kale, chopped
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup water
- 6 eggs
- 2 tablespoons crumbled feta cheese (for serving)
- Crusty bread (for serving)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onion and green bell pepper; cook until soft, about 10-12 minutes.
- Stir in garlic, cilantro, and dill; cook until fragrant, about 30 seconds.
- Add kale, season with cumin, salt, and pepper; cook until softened, about 2-4 minutes.
- Pour in water and stir to combine.
- Create 6 small nests in the vegetables.
- Crack an egg into each nest, being careful not to break the yolks.
- Cover and cook until egg whites are set, about 5-7 minutes.
- Serve topped with feta cheese and crusty bread.
Notes
Do not overcook the eggs; aim for just set for best texture.
Adjust seasoning to your taste; more herbs can enhance freshness.
Use fresh produce for optimal flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Calories: 270
- Sugar: 2
- Sodium: 500
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 5
- Protein: 15
- Cholesterol: 370