This One Pan Tomato Kale Egg Breakfast makes a quick and easy Low Carb Paleo and Vegetarian breakfast, or an easy meal for anytime of the day. With only 3 main ingredients besides the cooking oil and seasoning as well as the easy cooking process in under 10 minutes, makes this a handy recipe to try. It’s easily adjustable from being a meal for 1 or 2 people to many by simply using more ingredients and a larger pan. You can also substitute the kale in this recipe with spinach or any other greens of choice. The eggs have been seasoned with black pepper, salt and some dry mixed herbs which you can also substitute with any seasoning of choice.
One Pan Tomato Kale Egg Breakfast Recipe
1 to 2 servings
2 eggs, 2 cups sliced kale, 1 large diced tomato, 2 tablespoons cooking oil of choice, salt, black pepper, mixed herbs to taste.
Prepare to cook by thinly slicing the kale and dicing the tomatoes into small pieces.
In a pan at medium heat, warm up the cooking oil and add the tomatoes.
Leave the tomatoes to cook to a sauce for about 3 to 5 minutes depending on how fine they were diced, as tomatoes diced into small pieces will cook through quicker than larger chunks.
Once the tomatoes are cooked through add the kale to one half of the pan, leaving the other half of the pan for the eggs to cook in.
Using a spoon make a space on the tomato sauce left on the other side and break in the eggs.
Mix the kale in with the sauce on the other half of the pan moving the lightly cooked kale to the top and the still raw to the bottom so it cooks as well.
Put a lid over the pan and leave it cook for 1 to 2 minutes depending on how well cooked you like your egg yolks.
Once the eggs are cooked to your preference season with salt, black pepper and herbs.
Enjoy your easy One Pan Tomato Kale Egg Breakfast