Egg, Kale, and Tomato Breakfast Bowl with Tzatziki
Start your day with a nutritious and flavorful Mediterranean-inspired breakfast bowl, combining the goodness of eggs, kale, and tomatoes, topped with a refreshing tzatziki sauce.
Equipment
- Skillet
- Mixing bowl
- Grater
- Garlic press (optional)
- Measuring spoons
Ingredients
Eggs
- 4 large eggs
Vegetables
- 2 cups kale chopped
- 1 cup cherry tomatoes halved
Other
- 2 tbsp olive oil
- salt to taste
- black pepper to taste
For the Tzatziki
- 1 cup Greek yogurt
- 1/2 cucumber grated and drained
- 1 clove garlic minced
- 1 tbsp fresh dill chopped
- 1 tbsp lemon juice
Instructions
- Begin by preparing the tzatziki sauce. In a bowl, combine the Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, and salt. Stir until well mixed, then place the tzatziki in the refrigerator to chill while you prepare the rest of the dish.
- Heat a skillet over medium heat and add 1 tablespoon of olive oil. Once hot, add the chopped kale and sauté until it begins to wilt, about 3-4 minutes. Season with salt and pepper to taste. Remove the kale from the skillet and divide it between two bowls.
- In the same skillet, add the remaining tablespoon of olive oil and the halved cherry tomatoes. Sauté for about 2 minutes or until the tomatoes are just starting to soften. Distribute the tomatoes evenly on top of the kale in each bowl.
- Using the same skillet, reduce the heat to medium-low and crack the eggs into the pan. Cook to your preferred doneness – for a runny yolk, cook for approximately 3 minutes, or until the whites are set but the yolks are still soft.
- Place two eggs on top of the kale and tomatoes in each bowl.
- Remove the tzatziki from the refrigerator and dollop a generous amount on top of the eggs.
- Serve immediately, with extra tzatziki on the side if desired.
Notes
For a dairy-free version, substitute Greek yogurt with a plant-based alternative.
Feel free to add additional vegetables such as spinach or bell peppers to the sauté.
The tzatziki can be made ahead of time and stored in the refrigerator for up to 3 days.