EGG, KALE, AND TOMATO BREAKFAST WRAPS WITH HUMMUS
Provided by Giada De Laurentis
Categories Egg Tomato Breakfast Brunch Vegetarian Kid-Friendly Kale Healthy Tortillas Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly Small Plates
Yield Serves 4
Number Of Ingredients 13
Steps:
- Cut away and discard 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, shallot, garlic, thyme, and red pepper flakes, if using. Sauté until the tomatoes and shallot soften, about 4 minutes. Add the kale and sprinkle with the salt and pepper. 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 saucepan with enough water to measure 2 inches deep. Bring the water to a rolling boil over high heat. Break each egg into a separate tea cup. Turn off the heat under the saucepan. Immediately slide each egg from its cup into a different part of the water (the whites will spread out). Let the eggs stand until the whites are set and the yolks are still very soft to the touch, 3 to 4 minutes.
- 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.
- Using a slotted spoon, lift each egg from the water, wiping excess liquid from the bottom of the spoon with paper towels. Put the eggs on top of the kale. 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.
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msm sojib
[email protected]Yum!
Salam Sheikh
[email protected]I would recommend this recipe to anyone looking for a quick and easy breakfast option.
Baber Baberjan
[email protected]These wraps were a nice change from my usual breakfast routine.
Md Nasir Hosen
[email protected]Overall, I thought this recipe was a good starting point. With a few tweaks, I think it could be really great.
Faheem Chitrali
[email protected]I had some trouble getting the eggs to cook evenly in the wraps.
MD.saybur Rahaman
[email protected]I thought these wraps were just okay. The flavor was a bit bland for my taste.
Gloria Salifu
[email protected]Great recipe! I made these wraps for my friends and they loved them.
Ddungu Lawrence
[email protected]These wraps were delicious and filling! I will definitely be making them again.
Sumon Joy
[email protected]The hummus adds a nice creamy texture and flavor to the wraps. I also liked the addition of the kale, which gave the wraps a bit of a crunch.
Induwana Masakorala
[email protected]I loved the simplicity of this recipe. It's a great way to use up leftover kale and tomatoes.
Christina Teel
[email protected]These breakfast wraps were a hit with my family! The combination of eggs, kale, tomatoes, and hummus was delicious and satisfying. The wraps were also very easy to make, which is a big plus on busy mornings.