This is my favorite “anytime” meal because it’s quick and tastes fantastic. It’s great as a filling breakfast or brunch, but it makes a light, healthy, flavorful lunch or dinner, too.Print
- 2 tablespoons (30 g/1.1 oz) ghee, lard, or virgin coconut oil
- 1 small (70 g/2.5 oz) white or yellow onion, diced
- 1 clove garlic, minced
- 1/2 medium (60 g/2.1 oz) green pepper, sliced
- 1/2 medium (60 g/2.1 oz) red pepper, sliced
- 1 medium (100 g/3.5 oz) tomato, roughly chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/8 teaspoon chili powder
- 2 tablespoons (8 g/0.3 oz) freshly chopped cilantro or parsley, plus more for garnish
- Salt and pepper
- 1 small bunch (100 g/3.5 oz) kale, chopped, stems removed
- 1/4 cup (60 ml/2 oz) chicken stock, bone broth, or vegetable stock
- 4 large pastured eggs
- 1 tablespoon (15 ml/0.5 oz) fresh lemon juice
- 2 tablespoons (30 ml/1 oz) extra-virgin olive oil
- Heat a large pan or pot greased with ghee. (It should be deep enough to fit
all the vegetables.)
- Once hot, add the onion and cook over medium-high heat
until fragrant, about 3 minutes.
- Add the garlic and peppers, and cook for 2 to
3 minutes more, stirring occasionally.
- Add the tomato and all the spices andseasonings and mix well.
- Add the kale and chicken stock, mix, and cook fora few minutes until the kale is tender, 5 to 7 minutes.
- Use a spatula to make 4 wells in the mixture.
- Crack 1 egg into each well and cook until the whites are opaque and cooked through and the egg yolks are still runny.
- Remove from the heat, drizzle the hash with the lemon juice
and olive oil, and garnish with more cilantro.
Tip: To speed things up, you can use whole chard leaves (including stalks) or collard greens: Swiss
chard takes just a minute to cook, while kale takes 5 to 7 minutes.
Macronutrient ratio: Calories from carbs (8%), protein (14%), fat (78%)
- Serving Size: 2
- Calories: 460
- Fat: 39.2 g
- Carbohydrates: 12.2 g
- Fiber: 3.6 g
- Protein: 15.7 g