20 Minute Braised Egg Breakfast Recipes

20-MINUTE BRAISED EGG BREAKFAST

20-Minute Braised Egg Breakfast image

Wake up to this tasty breakfast that is filled with vegetables and the perfect braised eggs with runny yolks. Ready in less than 30 minutes! Serves 2.

Provided by Lisa Lin

Number Of Ingredients 11

Ingredients

2 TBS olive oil
1/2 cup chopped red onions
2 cloves garlic (minced)
1/2 cup (75g) fresh corn kernels (frozen works also)
1 cup (30g) kale (chopped)
1 cup (220g) tomatoes (chopped)
1/2 tsp sumac
1/2 tsp ras el hanout
4 large eggs
salt and pepper to taste
chopped parsley for garnish (optional)

Steps:

Heat oil in a skillet or frying pan over medium heat. When the pan is hot, add onions and sauté for about 2 to 3 minutes. Add garlic and a pinch of salt and sauté for 30 seconds. Add corn and kale. When the kale has started to wilt, add tomatoes, and cook for a minute or two. Stir in the sumac and ras el hanout. You can also substitute these spices for whatever spices you have on hand.
Move the vegetables in the pan to create 4 wells for the eggs. Crack an egg into each well. Reduce heat to low and cover the skillet with a lid. Cook the eggs until the whites are set, about 4 to 5 minutes. Check the eggs constantly to make sure that you don't overcook them. If you want sunny side up eggs, you can separate the egg whites from the yolk when you crack the egg. Drop the egg whites in one of the wells on the pan. Next, add the yolk on top immediately afterwards.
Turn off the heat. Add more salt and pepper if you like. Serve with a side of potatoes or bread.

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