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Photo, Erik Putz.
The mighty egg pulls double duty, serving as a great start to your morning or a hearty and healthy evening meal.
2 tbsp olive oil
1 small onion, chopped (1 cup)
2 garlic cloves, minced
1 jalapeño, seeded and diced
1 1/2 tsp cumin seeds, crushed
3/4 cup green split peas
2 cups vegetable broth
1 cup water
1/4 tsp salt
1/4 tsp pepper
4 cups packed torn kale, stems removed
2 cups snap peas, halved
1/4 cup chopped parsley, divided
6 eggs
1/3 cup crumbled feta
HEAT oil in a large frying pan over medium. Add onion, garlic and jalapeno and cook until softened, 3 min. Stir in cumin and cook 1 min.
ADD split peas, broth, water, salt and pepper. Bring to a boil, cover and simmer over medium, just until tender, 20 min.
STIR in kale and snap peas and cook until wilted, 1 min. Stir in half of the parsley.
MAKE 6 small wells in the mixture with a spoon. Crack an egg into each well. Cover and simmer until egg whites are set, 3 to 4 min. Sprinkle with feta and remaining parsley. Serve with hot sauce.
Calories 257, Protein 16g, Carbohydrates 24g, Fat 12g, Fibre 4g, Sodium 495mg.
Excellent source of vitamin C.
Kitchen Tip: Toast cumin seeds in a dry frying pan over medium-low until fragrant, about 2 min. Crush on a flat surface with the bottom of a frying pan or saucepan.