Recipes

Skillet Eggs With Baharat, Kale & Feta With Lemony Parsley Couscous

Baharat spices will transform these skillet eggs into a Middle Eastern delight!

Serves:
2
Prep Time:
10 min
Cook Time:
20 min

Ingredients

  • 2 tbsp ( 30 mL ) olive oil
  • 3 garlic cloves, minced
  • 1 medium onion, thinly sliced
  • 2 cups ( 500 mL ) kale, finely chopped
  • 4 eggs
  • 1 tsp ( 5 mL ) Baharat blend
  • ¼ cup ( 60 mL ) feta cheese, crumbled
  • ¾ cup ( 175 mL ) cherry tomatoes, cut in halves
  • salt, to taste

Lemony Parsley Couscous

  • 1 cup ( 250 mL ) couscous
  • 2 cups ( 500 mL ) vegetable stock
  • 1 tbsp ( 15 mL ) lemon juice
  • 1 tsp ( 5 mL ) lemon zest
  • ½ cup ( 125 mL ) parsley, finely chopped

Instructions

  1. In a medium pot, add couscous and vegetable stock and bring to a boil. Stir and let stand for 5 minutes. Mix in lemon juice and lemon zest. Sprinkle on parsley to garnish. Set aside.

  2. In a large non-stick skillet, heat olive oil on medium-high heat. Add garlic and cook for a minute until fragrant. Add onions and stir fry for a couple of minutes until golden brown in colour. Stir in kale and cook until wilted.  Remove mixture and set aside. Wipe down skillet with a paper towel.

  3. Spray skillet with cooking spray and heat on medium heat. Crack in eggs side-by-side and sprinkle with Baharat, feta cheese, cherry tomatoes. Reduce heat to medium-low, cover with lid and cook for 5-7 minutes. Just as the yolks set, add salt to taste. Cover and continue cooking until yolks reach desired doneness.

  4. To serve, place couscous on a plate topped with kale mixture and egg on top.

Notes