here is the original

here is the revamp....

2 tbsp olive oil, divided 1 and 1

½ onion, small dice

2 garlic cloves, minced

1 small long green pepper or half of a medium green bell pepper, seeds removed, small dice

1 jalapeno (optional), ribs and seeds removed, minced

12oz potato, I used Yukon Golds, small dice, keep peel on

½ tsp salt

4 cups kale, roughly chopped

½ cup stock, veggie or chicken

4 eggs

pepper

2oz sharp cheddar cheese, grated (optional)

heat 1 tbsp oil in large cast-iron skillet over medium heat. Add onion and cook, stirring occasionally, until soft and translucent, about 8 minutes. Add garlic, peppers, potato, salt, and other tbsp oil and turn up heat just a tad to medium-high. Stir to combine, then let the veggies cook uninterrupted for about 3-4 minutes. This should form a little crust on the veggies. Cook another 5-6 minutes, stirring occasionally, until potatoes are fork tender. Turn heat to medium-low and add kale and stock on top of mixture, do not stir yet, cover and allow kale to wilt for 2-3 minutes. Take off cover and stir in kale. Now is the time to taste for seasoning....maybe add more salt and some pepper if desired.

When kale is thoroughly mixed in, remove all veggies from skillet and return it to the heat. Add a little more oil if needed and fry eggs in that same pan. I like my eggs over easy. You can keep them sunny side up if you like. Divide veggies on two plates and top with 2 eggs each. Grate some sharp cheddar over top for a nice creamy bite!




top with a little chiffonade of fresh basil if you got it.  parsley will work well too.


pierce the egg and let the yolk run out...yum!  don't be scared of the beautiful nutrient packed yolk!   and of course, farm fresh local eggs are the best if you can get your hands on them!


give your mouth a savory bite of everything!


Nutrient dense for sure!


i added some stuff to the deep thoughts and directory pages...check um out!