Recipe by Sharon123
A delicious breakfast wrap using kale from Giada at Home, Feel Good Food. Yum!
Top Review by Annacia
Wow, this is good! I made just one for my brekkie this morning and enjoyed it very much. No tiny tomato's in the house so I just chopped a regular one and had to use a pinch of dried thyme. Since the Doc's warned me off spinach because of the purine in it I have embraced kale. I must say that the hummus is, to me, the essential ingredient that pull's this together flavor wise and I would advise not to skip it. I think I'll do this again tomorrow morning. :D
- 6 small kale leaves (about 2-3 cups)
- 2 tablespoons extra-virgin olive oil
- 1 1⁄4 cups grape tomatoes, halved
- 1 teaspoon chopped fresh thyme
- 2 garlic cloves, chopped
- 1 large shallot, chopped
- 1⁄8 teaspoon crushed red pepper flakes (optional)
- 1⁄2 teaspoon kosher salt
- 1⁄4 cup chopped fresh basil
- four 10-inch whole wheat tortilla
- 1⁄4 cup plain hummus (store-bought or homemade)
- 1 teaspoon fresh lemon juice (from 1/2 small lemon)
- 4 large eggs, chilled
Directions See How It's Made
- Cut away and discard(I keep for soup stock) the stem from the center of each kale leaf. Coarsely chop the kale into 1-inch pieces. It will look like you have a lot of kale, but it will cook down considerably.
- Heat the oil in a large nonstick skillet over medium heat. Add the tomatoes, thyme, garlic, shallots and red pepper flakes, if using. Saute until the tomatoes and shallots soften, about 4 minutes. Add the kale and sprinkle with the salt. Toss with 2 wooden spoons until the kale wilts but is still bright green, about 2 minutes. Stir in the basil. Remove from the heat.
- Fill a wide shallow pan with 2 to 3 inches of water and bring to a gentle simmer, barely a bubble really.
- Meanwhile, using tongs, toast each tortilla directly over high heat until beginning to blacken in spots, about 15 seconds per side. Put the warm tortillas on plates. Spoon 1 tablespoon of hummus on each tortilla and spread to cover, leaving a 1-inch border. Divide the kale mixture over the hummus.
- Add the lemon juice to the barely simmering water. With a wooden spoon, stir the water briskly to create a vortex in the middle of the pan. Crack an egg on the counter and break it directly into the center of the vortex. Stir the water gently again around the outside of the egg to help the white fold up around itself. Cook until the white is just set and the yolk is still very soft, 2 to 3 minutes. Using a slotted spoon, remove the egg from the water and dab on a towel to remove excess water before moving it to one of the wraps. Continue with the remaining eggs.
- Slit the yolks and press on the eggs a bit so the yolks begin to run (this will make them easier to eat). Fold up the bottom of each tortilla and then fold in the sides, leaving the wraps open at the top. Serve.