Eggs Over Greens, Garlic & Skyr is a perfect little dish inspired by a hearty Israeli breakfast.
If someone were to ask me what my perfect little dish is for breakfast, lunch, over even a light dinner, it would undoubtingly be Eggs Over Greens, Garlic and Skyr. It’s everything I want in a complete meal; soul satisfying, comforting, and ready in minutes.
Why You’ll Love Eggs Over Greens, Garlic & Skyr!
Just like my My Everyday Shakshuka, Eggs Over Greens, Garlic & Skyr is inspired by the elements of a classic, Israeli breakfast, this is a simple, but mighty dish. Eggs over greens, garlic & Skyr is the perfect meal to begin the New Year with. It provides two different proteins…eggs and skyr. Skyr is high in protein….between 14-16 grams a serving. If you have never tried skyr now is the time. (I love Icelandic Provisions skyr.) It’s a thicker, tangier type of yogurt…but a little softer…less severe on the palate as Greek yogurt. For this dish, the skyr gets swooped around the plate and forms nooks and crannies for all the delicious bits of garlic, sumac, and zaatar to nestle into. Pile it high with a generous bed of sautéed greens cooked in garlic, a touch of chili flake, and a light sprinkle of fleur de sel (French sea salt). I love getting my sumac and zaatar from Burlap & Barrel! (Use code WILDHEART at checkout for a free gift, see details at the bottom of this post)
For all you kale sceptics out there…lacinato kale (aka dinosaur or Tuscan kale) is really lovely for this egg dish because it holds its shape and keeps a toothsome bite to it. The key to serving up delicious kale is all in the knife work. Cut the kale into the thinnest ribbons possible!
If you want a little spice!
If you’re looking to add a little pop to this dish, I recommend swirling a spoon of harissa over the skyr. The harissa gives this dish a little acidic, puckery goodness. It pairs perfectly wit the runny yolk brings it all together in silky, luscious glory.
Eggs Over Greens, Garlic & Skyr can be served as a hearty breakfast, a quick lunch, or a light dinner. It’s so satisfying, you don’t need anything with it…really…I promise.
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Eggs over Greens, Garlic & Skyr
Ingredients
- ⅓ cup Icelandic skyr
- good extra virgin olive oil for drizzling
- 1 tablespoon harissa optional
- 1½ tablespoons extra virgin olive oil
- 1-1½ tablespoons garlic pressed (see note)
- small pinch red chili flakes
- 1 packed cup lacinato/dinosaur kale destemmed, cut into very thin ribbons,
- 1/2 tablespoon butter
- 2 eggs depending on serving desires
- ground sumac for sprinkling
- zaatar for sprinkling
- fleur de sel for sprinkling
Instructions
- Spoon skyr onto a plate. Using the back of a spoon, spread the skyr in a thin layer. Be sure to leave the edges of the spread skyr thicker, as a rimmed border.
- Drizzle a few thin passes of good quality olive oil over the yogurt.
- Top the skyr with harissa (if using), and gently spread over the yogurt.
- In a skillet, heat 1 ½tablespoons of olive oil over medium heat until shimmering.
- Add the garlic and chili flakes and cook until the garlic is golden and fragrant.
- Add the kale and a small pinch of kosher salt and cook until the kale softens and slightly shrunken in size.
- Remove kale/garlic mixture from the skillet and spoon it over the center of the skyr and harissa.
- Wipe the skillet clean with a towel. Heat the butter in the skillet over meduim heat until shimmering.
- Crack the eggs into the skillet and cook until desired doneness. (I like my eggs to have a bit of runniness in the yolk.)
- Place the fried eggs on top of the kale.
- Generously sprinkle with sumac, zaatar and fleur de sel.
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