Ingredients:

• 2 cups kale, stems removed and chopped
• 2 large eggs
• 1/2 avocado, sliced
• 1/4 cup cherry tomatoes, halved
• 1/4 cup red bell pepper, diced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Optional toppings: feta cheese, hot sauce, or sesame seeds

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add chopped kale to the skillet and sauté for 2-3 minutes until it begins to wilt. Drizzle with lemon juice and continue cooking for an additional 1-2 minutes until the kale is tender. Season with salt and pepper to taste.
2. In the same skillet, create two wells in the kale. Crack one egg into each well. Cook the eggs to your desired doneness, either scrambled with the kale or sunny-side-up.
3. While the eggs are cooking, arrange the sliced avocado, cherry tomatoes, and diced red bell pepper around the edges of the skillet.
4. Once the eggs are cooked, carefully transfer the kale and eggs to serving bowls, ensuring to keep the eggs intact.
5. Arrange the avocado slices, cherry tomatoes, and red bell pepper around the eggs in the bowl.
6. If desired, sprinkle with additional salt and pepper to taste.
7. Optional: Add toppings such as crumbled feta cheese, hot sauce, or sesame seeds for extra flavor.
8. Serve the Kale and Egg Breakfast Bowl immediately, allowing the runny egg yolk to create a natural dressing for the kale.
9. Enjoy this nutritious and satisfying breakfast bowl that combines the goodness of kale, eggs, and vibrant vegetables for a delicious start to your day!