Crispy Kale and Egg Skillet for One

Why is breakfast either a frozen waffle or a 20-ingredient affair that’s totally unattainable on a weekday? We need an in-between option, something that’s low-effort but nutritious…something like Chanie Apfelbaum’s crispy kale and egg skillet for one, from her cookbook Totally Kosher. It’s a six-ingredient recipe, and that’s including salt.

“I love me some crispy kale chips,” she writes “especially when baked with nutritional yeast for a cheesy flavor. So I turned it into a breakfast dish because…#putaneggonit makes everything better! This recipe easily doubles to serve more.”

_{Excerpted with permission from Totally Kosher Copyright © 2023 by Chanie Apfelbaum. Photographs copyright © 2023 by Chanie Apfelbaum. Published by Clarkson Potter, an imprint of Random House.}

Mediterranean Sheet Pan Eggs

1 tablespoon extra-virgin olive oil

2 cups curly kale, stems removed

Kosher salt

½ cup shredded mozzarella

2 extra-large eggs

Sriracha, to taste

1. In a 10-inch nonstick skillet over medium heat, heat the olive oil. Add the kale and cook about 5 minutes, or until wilted. Season with salt.

2. Sprinkle the mozzarella around the pan, filling in the nooks and crannies with cheese (these will crisp up while the eggs cook).

3. Using a wooden spoon, make two wells in the mixture. Crack the eggs into the wells. Cover the skillet with foil or a lid and cook over medium heat about 3 minutes, or until the egg whites are set but the yolks are still runny.

4. Drizzle sriracha over the eggs and kale, and eat straight from the skillet.