This is a savory version of oatmeal with kale, harissa, and a fried egg. Good for a healthy, substantial breakfast.

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Recipe Summary

prep:
15 mins
cook:
36 mins
total:
51 mins
Servings:
1
Yield:
1 bowl
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring water to a boil in a saucepan; stir in oats and salt. Reduce heat to low and cook oats until tender and water is absorbed, 25 to 30 minutes.

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  • Chop kale into 1/4-inch pieces. Heat 1 tablespoon olive oil in a skillet over medium heat. Add kale; cook and stir until softened and bright green, about 5 minutes. Reduce heat to low and cover skillet. Cook until kale is tender, 3 to 4 minutes more. Transfer kale to a plate.

  • Return skillet to medium heat, add remaining oil. Crack egg into the skillet and cook until egg is white on the bottom layer and firm enough to flip, 2 to 3 minutes. Flip egg gently to avoid cracking yolk. Cook egg to desired doneness, 1 to 3 minutes more.

  • Pour oatmeal into serving bowl. Top with kale and egg; season with harissa, salt, and pepper.

Cook's Notes:

Eggs can be cooked to your personal taste.

Substitute any spice blend you prefer for the harissa, if desired. I sometimes like to add a bit of aleppo pepper to my eggs.

Nutrition Facts

507 calories; protein 13.8g; carbohydrates 35.5g; fat 35.6g; cholesterol 186mg; sodium 343.9mg. Full Nutrition
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