Foodie Friday: Spiced stirfry with kale, leek & eggs. This is a delicious 10-minute meal that would work for brunch, lunch or supper. It’s a cross between a stir-fry and scrambled eggs! Almost any veg can be used but I find that leafy greens work best.
2 x eggs, beaten and seasoned with salt & pepper
2 tablespoons rapeseed or coconut oil
1 leek, chopped into rounds
2 handfuls kale, chopped
1/2 teaspoon turmeric
1/4 teaspoon dried chilli flakes
Sriracha to serve if you like your food spicy!
Heat oil in a saucepan over a medium heat. Add the leeks, kale and spices and stirfry for 4-5 minutes until starting to soften but still retaining some bite. Add the eggs and cook for another 1-2 minutes until the eggs are cooked through and resemble scrambled eggs. Check seasoning and serve with sriracha drizzled on top.