Serves 4
5 large kale leaves, stems removed, chopped
2 tbsp extra-virgin olive oil
300g cherry tomatoes, halved
2 shallots, chopped
2 garlic cloves, chopped
½ tsp dried thyme
1pinch dried chilli flakes, (optional)
Salt and black pepper
4 tbsp fresh basil leaves, chopped
4 large eggs, at room temperature
4 whole wheat tortillas
4 tbsp plain hummus
5 large kale leaves, stems removed, chopped
2 tbsp extra-virgin olive oil
300g cherry tomatoes, halved
2 shallots, chopped
2 garlic cloves, chopped
½ tsp dried thyme
1pinch dried chilli flakes, (optional)
Salt and black pepper
4 tbsp fresh basil leaves, chopped
4 large eggs, at room temperature
4 whole wheat tortillas
4 tbsp plain hummus
- Heat the oil in a large nonstick skillet over medium heat. Add the tomatoes, shallots, garlic, thyme and chilli flakes, if using. Cook for 4-5 minutes until the tomatoes and shallots soften.
- Add the kale and season with salt and pepper. Toss for 2-3 minutes until the kale wilts but is still bright green. Stir in the basil, then remove from the heat.
- Fill a wide saucepan with 5cm of water and a splash of vinegar. Poach four eggs until the whites are just set but the yolks are soft.
- Briefly warm the tortillas in the microwave until warm and flexible.
- Put the tortillas on plates. Spoon one tablespoon of hummus on each tortilla and spread to cover. Divide the kale mixture over the tortillas.
- Using a slotted spoon, lift each egg from the water and drain on kitchen paper. Put the eggs on top of the kale. Slit the yolks and press on the eggs a bit so the yolks begin to run. Fold up the bottom of each tortilla and then fold in the sides, leaving the wraps open at the top.
Per serving: 276kcals, 14.6g fat (2.7g saturated), 27.4g carbs, 2.6g sugars, 12.2g protein, 4.3g fibre, 0.221g sodium
Fancy something else for breakfast? Greek yoghurt breakfast bowls with toasted quinoa