Masala Eggs with Spicy Kale

I know a lot of health foodies who hard-boil eggs in bulk… Even the manliest of athletes can embrace this cooking habit. Is this a part of your Weekly Food Prep? It was never a routine of mine, but after trying a few small batches, I’m finding them really handy. I rely heavily on eggs for at-home lunches, and my new hard-boiled stash has allowed so much more variety beyond my usual scramble.

My new habit started out simply, bulking up salads and topping toast. But then… I was in deep. I got into some serious, next-level power-lunching. Meet muttai varuval. A warm, spice-rubbed, pan-fried boiled egg. For a weekend or work-from-home lunch, when you have time and access to heat up a pan, this is so beyond the cold egg salad.

My preferred accompaniment is sauteed kale, tossed with the remainder of the egg’s spice rub thinned out with apple cider vinegar and a drop of honey. Honey and vinegar are my kale secret weapons; I add these two ingredients just about every time I cook the leafy green superstar. It just takes a drop of each; not really enough to make it sweet or sour, but together they add so much depth of flavor.

I piled the spicy egg and mountain of greens over a bowl of leftover brown rice, which offered even more filling fiber and lasting energy. Both the kale and spices are full of antioxidant and cancer-fighting compounds. The egg is a perfect package of nutrition. Seriously, this food is POWERFUL. After eating this, I’m ready to conquer the world! Who’s with me!?

masala eggs with spicy kale

 

 

Masala Eggs with Spicy Kale

Yield: Serves 1

Masala Eggs with Spicy Kale

Adapted from SpicyTreats

1 egg, hard-boiled
1/4 tsp. chili powder
1/4 tsp. curry powder
1/4 tsp. ground turmeric
1 pinch of salt
1 tbsp. olive oil
1/3 bunch kale (~2.5 cups), chopped (lacinato or your variety of choice)
1/2 tsp. honey
2 tsp. apple cider vinegar

In a small bowl, combine the chili powder, curry powder, turmeric, and salt. Mix with enough water to make a thick paste, approximately two teaspoons. Halve the boiled egg and rub the spice paste over all surfaces.

Heat the olive oil in a skillet over medium heat. When the pan is hot, add the spice-rubbed egg halves and allow them to brown on both sides.

After the egg is crisp and golden-brown, remove it from the pan and add the kale. Mix the honey, vinegar, and another tablespoon of water into the remaining spice paste, and add it to the pan. Saute the kale with the spice blend until tender, about five minutes. If your kale is especially tough, it may help to place a lid on the pan for a few minutes to build up steam. Serve the kale and egg over rice or another grain, if desired.

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