Ingredients
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2 teaspoons + 1 tablespoon olive oil, divided
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2 cups packed shredded kale
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2 cups packed baby spinach
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1 large shallot, minced
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1 jalapeño pepper, minced
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1 clove garlic, minced
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1 tablespoon Frontier Co-op Chipotle Pepper
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2 teaspoons Frontier Co-op Ground Cumin
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1/2 teaspoon Frontier Co-op Sea Salt
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1 can (28 ounces) crushed tomatoes
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4 large eggs
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2 ounces goat cheese
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Cilantro, for topping
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Crusty bread, for serving
Directions
1. Heat a 12-inch skillet with deep sides over medium-low heat. Add 2 teaspoons olive oil followed by shredded kale. Cook, stirring continuously, for about 2 to 3 minutes, until kale starts to wilt.
2. Add spinach and continue to cook for another minute or 2, until kale and spinach are slightly wilted. Transfer to a bowl and set aside.
3. Return skillet to stovetop over medium heat. Add remaining tablespoon olive oil followed by shallot and jalapeño. Cook for 4 minutes, until shallots are translucent and fragrant.
4. Add garlic and cook for a minute more. Stir in chipotle powder, cumin and salt. Toast for 15 seconds, then add crushed tomatoes. Reduce heat to low and cook for 8 to 10 minutes, until tomato sauce starts to thicken.
5. Stir in cooked greens, then make 4 wells in the tomato sauce. Crack eggs into sauce, cover and let cook for 6 to 8 minutes, until egg whites are set, but yolks are still runny. With a few minutes left, sprinkle top with goat cheese. Serve with slices of crusty bread and a sprinkle of fresh cilantro.
To balance out the heat, serve with yogurt.
