Sunny Eggs with Asian Greens
Photo: Gregory James
By Joanne Lusted
Hands-on time: 15 minutes
Total time: 15 minutes
- 1 1/2 tsp coconut oil, divided
- 2 cloves garlic, minced
- 6 cups roughly chopped dark leafy greens (TIP: Try any of these in any combination: dandelion greens, spinach, kale, collard greens, bok choy, Swiss chard and arugula.)
- 2 tsp peeled and chopped fresh ginger
- 1 tbsp low-sodium tamari
- 1/2 tsp sesame oil
- 2 large eggs
- Sriracha hot sauce, optional
- Fresh ground black pepper, optional
- In a nonstick wok or large nonstick skillet, heat 1 tsp coconut oil on medium-high. Add garlic, greens and ginger and sauté, stirring constantly, until garlic and ginger are fragrant and greens are wilted. Remove from heat and divide among serving bowls. Drizzle with tamari and sesame oil, dividing evenly.
- Return wok to medium-high heat and add remaining 1/2 tsp coconut oil. Crack eggs into a small bowl and gently slide eggs into wok. Cook until bottoms are golden brown and whites are just firm and opaque throughout and yolks are runny.
- With a spatula, gently slide eggs over top of greens, dividing evenly. If desired, top with Sriracha and pepper, to taste.
Nutrients per serving: Calories: 224, Total Fat: 11 g, Sat. Fat: 5 g, Monounsaturated Fat: 3 g, Polyunsaturated Fat: 2 g, Carbs: 23 g, Fiber: 4 g, Sugars: 1 g, Protein: 14 g, Sodium: 472 mg, Cholesterol: 212 mg
If you have 1 to 2 cups leftover whole grains or pasta on hand, feel free to heat them up and toss them into your bowls before you add the greens for an extra hearty treat!