Kasha and Kale Bowl with Berbere Spice Fried Egg

Name: Kasha and Kale Bowl with Berbere Spice Fried Egg
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4
Cuisine: Italian
Ingredients: Pinch red pepper flakes; ¼ teaspoon kosher sea salt; 4 peppercorns; 1 (5.3- ounce/150- g) container unsweetened coconut milk yogurt (see Note); 3 garlic cloves, thinly sliced; Kasha with Caramelized Onions and Walnuts; ¼ cup (60 ml) filtered water; ¼ cup (60 ml) red wine vinegar; 4 watermelon, red, or Easter egg radishes, thinly sliced; ½ cup (120 ml) water, divided; 1 bay leaf; kosher sea salt and black pepper; flaky sea salt and freshly cracked black pepper; 1 heaping tablespoon snipped fresh chives; ¾ teaspoon kosher sea salt; 1 bunch kale (about 10 ounces/280 g); 4 large eggs; 1 tablespoon olive oil; ½ teaspoon berbere spice (substitute with turmeric, if unavailable); 3 tablespoons olive oil; 2 teaspoons coconut sugar

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

Pescan

By Abbie Cornish and Jacqueline King Schiller

Published 2019

About

Jacq: A recipe from my favorite magazine, Bon Appétit, inspired this bowl. It has become a go-to because it doesn’t require hours at the stove. It’s creamy, spicy, tangy, and earthy, and has a beautiful, lacy olive oil–fried egg on top. As good as it tastes, the best thing about it is the way that it makes you feel—nourished and fortified!

Prepare the kasha according to the recipe.

Ingredients

Europe
Italy
Gluten-free
Vegetarian
Mediterranean
Breakfast
Spicy

Ingredients

Method