Name: Fried Egg with Peanut-Chili Oil, Greek Yogurt & Kale Salad
Cook time: 25 min
Total time: 25 min
Yield: Serves 6
Ingredients: 6 eggs; 3 cloves garlic; 1 ½ bunches kale; ¾ cup peanuts, roasted unsalted; 2 cups plain Greek yogurt; 1 shallot; apple cider vinegar; black pepper; chili powder; crushed red pepper; Dijon mustard; extra virgin olive oil; honey; salt

Fried Egg with Peanut-Chili Oil, Greek Yogurt & Kale SaladFried Egg with Peanut-Chili Oil, Greek Yogurt & Kale Salad — a 25-minute breakfast recipe with 14 ingredients, serving 6.Ingredients

6 eggs

3 cloves garlic

1 ½ bunches kale

¾ cup peanuts, roasted unsalted

2 cups plain Greek yogurt

1 shallot

apple cider vinegar

black pepper

chili powder

crushed red pepper

Dijon mustard

extra virgin olive oil

honey

salt

Instructions

Preheat a medium saucepan over medium-high heat.

While the pan heats up, roughly chop peanuts.

Once the pan is hot, add oil and swirl to coat the bottom. Add peanuts and cook, stirring occasionally, until golden brown, 4-5 minutes.

Meanwhile, peel and mince garlic.

When the peanuts are done, add garlic, honey, and spices to the pan, then stir to combine the peanut-chili oil. Remove from heat and cover to keep warm.

Peel and mince shallot. Place in a large bowl along with oil, vinegar, Dijon, honey, salt, and pepper, then whisk to combine the dressing.

Wash and dry kale. Fold leaves in half lengthwise and slice off the stems; chop or tear leaves into bite-sized pieces. Add to the bowl with the dressing. Using your hands, massage kale with the dressing until wilted, 1-2 minutes. Set aside.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Gently crack eggs into the skillet and cook until the tops of the whites are set but the yolks are still runny, about 4 minutes. Remove from heat and season with salt and pepper.

To serve, divide salad and yogurt between plates. Top yogurt with eggs and drizzle with peanut-chili oil. Enjoy!

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