On my 365DaysofKale blog, I posted a recipe for Eggs with Kale, that is essentially the same as this one. However, I wanted to show you how beautiful and easy it was to use half of the first locally-grown bok choi of the year that I purchased at the Ann Arbor Farmer's Market last week.
• Brown rice (cooked already or start cooking first)
• 1/2 bunch bok choi - wash thoroughly and then chop into slim slices
• 1 small onion, peeled and thinly sliced
• 2 small cloves garlic, peeled, smashed with a knife's flat surface and then finely chopped
• ~1 cup of frozen red pepper slices
• 2 eggs
• smoked paprika for garnish
• olive oil
Special Note: as mentioned above, start cooking the brown rice first and then time the chopping and cooking of the vegetables and eggs to coincide with the time that the rice is done. I often have left-over rice in the freezer all ready to thaw for a quick meal.
(1) Chop all vegetables
(2) Heat olive oil in pan over medium high
(3) Add onion and garlic, heat until translucent but not brown
(4) Add other vegetables, heat until starting to wilt
(5) Make little "nests" or depressions in the pile of vegetables in the pan
(6) Crack open eggs and put one egg into each depression (more than 2 eggs can be used here)
(7) Turn down heat to medium, cover pan
(8) Cook until the eggs are done the way you like them (I have always like my eggs done, done, done)
Serve over rice, pasta, a piece of toast, or even a baked potato. Sprinkle eggs with smoked paprika if desired, or even a bit of freshly grated cheese.
I served this dish with some home-made salsa on the side plus some applesauce for a quick, easy, beautiful and delicious meal one night when my husband was out of town. This meal can easily be increased to feed many more people - just use a bigger skillet!
"Cultivate your life - you are what you grow - inch by inch, row by row"
Diana Dyer, MS, RD