Ingredients
Scale
For the sauce:
- 2 teaspoons extra virgin olive oil
- 1/2 small onion, peeled & chopped
- 2 teaspoons curry powder
- 1 small zucchini (about 8 inches), chopped
- 1 1/2 – 2 cups (1 pint) cilantro almond salsa (recipe here) – or your favorite salsa
- 1/2 cup cooked lentils
- 1 – 2 cups kale or spinach, chopped
To finish:
- 3 – 4 eggs
- Salt & freshly ground pepper
- Fresh cilantro leaves and/or ripe avocado slices (optional)
Instructions
- Over medium heat, add the oil to a medium saute pan or saucepan. Add the onions and saute until soft and translucent.
- Add the curry powder and cook, stirring constantly, until the spices are fragrant.
- Stir in the zucchini and saute for several minutes until the zucchini is bright green and starting to get tender. Stir in the salsa and lentils cook for 5 – 10 minutes or until the mixture starts to create a nice sauce. Stir in the kale (or spinach) just until the greens wilt.
- Make wells into the sauce and crack eggs into each “hole”. Sprinkle the eggs with salt & pepper. Cover and cook for 5 – 10 minutes or until the egg whites are completely cooked and the yolks are done to your liking.
- Serve garnishes with fresh cilantro and/or avocado. Have some pitas or Naan hot and ready to soak up the good sauces.
Notes
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