Marissa's MediterraneanA vibrant, one-pan breakfast featuring protein-packed eggs nestled in a savory bed of sautéed kale, chickpeas, and burst cherry tomatoes.
Heat the olive oil in a large cast-iron skillet over medium heat. Add the diced red onion and sauté until softened and translucent.
Using a cast-iron skillet helps distribute the heat evenly for the eggs later.
Stir in the chickpeas, cherry tomatoes, and cumin. Cook until the tomatoes begin to soften and release their juices.
Add the chopped kale and a splash of water. Toss frequently until the kale is wilted and vibrant green. Season with a pinch of salt and pepper.
Don't overcook the kale; you want it tender but still bright!
Use a spoon to create four small wells in the vegetable mixture. Carefully crack one egg into each well.
Cover the skillet with a lid and cook until the egg whites are set but the yolks are still runny.
Keep a close eye on them—yolks can go from runny to hard very quickly!
Remove from heat. Sprinkle with crumbled feta, fresh parsley, and a bright squeeze of lemon juice before serving directly from the pan.
This is a beautiful, low-stress way to feed the whole family. If you have little ones, let them help crack the eggs into the 'nests'! It's naturally gluten-free and packed with fiber to keep everyone energized until lunch. Serve with a dollop of Greek yogurt for an extra protein boost.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.
Marissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chefMarissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chef