Curry Spiced Kale and Eggs

What I eat is generally pretty boring.

When left to my own devices (aka not cooking for anyone else), my meals are generally variations of 2-3 quickie recipes. You will probably recall seeing a very similar version of this same meal a few weeks ago. This time though, I spiced things up by adding two unexpected flavors, cumin and curry. The effect was delightful!

Curry Spiced Kale and Eggs

(Gluten Free, Dairy Free)


  • 2 handfuls Baby Kale
  • 1 Tbsp Water
  • dash of Cumin
  • dash of Curry Powder
  • Salt and Pepper, to taste
  • 1/2 Tomato, chopped
  • 1/4 Avocado, chopped
  • 1 large Egg


  1. Place kale and water in a skillet over medium-high heat. Cover with a lid and cook 3 minutes or so until wilted.
  2. Remove lid and reduce heat to medium.
  3. Add spices and cook 1 minutes until fragrant.
  4. Add chopped tomato and cook 2 minutes more.
  5. Move kale and tomato to the edges of the skillet and crack your egg in the center of the pan.
  6. Cook until egg is cooked and yolk is warmed through.
  7. Slide onto a plate and garnish with chopped avocado.

Do you have a favorite go-to quick meal that you tend to eat once a week?


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