Eggs over Greens, Garlic & Skyr
Eggs over greens, garlic & skyr is my take on a traditional Israeli breakfast. It's protein packed, luxurious and quick to cook.
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.
Notes
Pressed garlic: using a garlic press for the garlic in this recipe really makes the difference! If you don't own a garlic press, mince the garlic as finely as you can.
Amount of garlic: Add either 1 or 1.5 tablespoons of pressed garlic. )I love my greens extra garlicky, so I lean towards the 1.5 tablespoons.)