Green Chili Eggs

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Step 1

1. In a 9-inch skillet, heat about 2 tablespoons of olive oil over medium heat. Add the onion and zucchini with a pinch of salt. After about 5 minutes, once they’ve softened a bit, add the green chilies. Let that mixture simmer together for another few minutes. Then add the green chili enchilada sauce and kale and cook for another 2 minutes or so.

Step 2

2. Once the kale is just slightly wilted, make 4 small wells in the pan. Crack the eggs into the wells and cover the pan. Let the eggs cook for about 5 minutes, just until the whites are cooked through.

Step 3

3. Serve with refried beans and warm corn tortillas.

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