Healthy and quick. Add in any ingredients you have at home for a super easy supper. Here, the yolk of the fried egg serves as a dressing (without you having to do anything extra) to coat nutrient-dense quinoa.
Pancetta adds a snap of savoury satisfaction to earthy kale.
- 30g finely chopped pancetta
- 1 bunch kale, thinly sliced
- 1/2 cup halved cherry tomatoes
- 1 teaspoon red wine vinegar
- 1/8 teaspoon salt
- 1 cup cooked quinoa
- 1/3 cup sliced avocado
- 1 teaspoon olive oil
- 2 large eggs
- A sprinkle of freshly ground black pepper
- 1/2 teaspoon hot sauce (optional)
Heat a large nonstick skillet over medium heat. Add pancetta to pan; cook 3 minutes or until browned, stirring occasionally. Add kale; cook 2 minutes or until kale wilts. Stir in tomatoes, vinegar, and salt; remove from heat.
Divide quinoa evenly between 2 bowls; top evenly with kale mixture. Arrange avocado slices next to kale mixture.
Wipe pan dry with a paper towel; return to medium heat. Add oil to pan; swirl to coat. Crack eggs, 1 at a time, into pan; cook 2 minutes. Cover and cook 1 minute or until whites are set.
Top each bowl with 1 egg. Sprinkle evenly with pepper and hot sauce, if desired.