Ingredients
Scale
- 2 large eggs
- 1 bunch of kale, washed and chopped
- 1/2 small onion, chopped
- 1 clove garlic, minced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 medium-sized potato, cut into small cubes
- 1 jalapeño or serrano pepper, seeded and chopped
- 1/4 teaspoon smoked paprika
- Grated Parmesan cheese
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the potato cubes and season with salt, pepper, and smoked paprika. Add 1-2 tablespoons of water. Cook, stirring occasionally, until the potatoes are golden brown and crispy, about 8-10 minutes.
- In the same skillet, heat the remaining olive oil over medium-high heat. Add the onion and sauté until softened and translucent, about 3-4 minutes.
- Add the garlic and chopped jalapeño or serrano pepper and sauté for another minute, until fragrant.
- Add the chopped kale to the skillet and stir to combine. Cook for 3-5 minutes, until the kale has wilted and become tender.
- Create two wells in the mixture and crack an egg into each well. Season with salt and pepper to taste.
- Cover the skillet and let the eggs cook until the whites are set and the yolks are cooked to your liking, about 5-7 minutes.
- Sprinkle the Parmesan cheese over the top of the kale and eggs and let it melt slightly.
- Once the eggs are done, add the potatoes back to the skillet and mix everything together.
- Serve the skillet hot and enjoy!