| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 6 small kale leaves
- 2 tablespoons extra-virgin olive oil
- 1 1/4 cups grape tomatoes, halved
- 1 teaspoon chopped fresh thyme
- 2 cloves garlic, chopped
- 1 large shallot, chopped
- 1/8 teaspoon crushed red pepper flakes, optional
- 1/2 teaspoon kosher salt
- 1/4 cup chopped fresh basil
- Four 10-inch whole wheat tortillas
- 1/4 cup store-bought plain hummus
- 1 teaspoon fresh lemon juice (from 1/2 small lemon)
- 4 large eggs, chilled
Instructions
- 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, thyme, garlic, shallots and red pepper flakes, if using. Saute until the tomatoes and shallots soften, about 4 minutes. Add the kale and sprinkle with the salt. 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 shallow pan with 2 to 3 inches of water and bring to a gentle simmer, barely a bubble really.
- 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.
- Add the lemon juice to the barely simmering water. With a wooden spoon, stir the water briskly to create a vortex in the middle of the pan. Crack an egg on the counter and break it directly into the center of the vortex. Stir the water gently again around the outside of the egg to help the white fold up around itself. Cook until the white is just set and the yolk is still very soft, 2 to 3 minutes. Using a slotted spoon, remove the egg from the water and dab on a towel to remove excess water before moving it to one of the wraps. Continue with the remaining eggs.
- 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.
Nutrition Facts
| Calories | 328 calorie |
| Total Fat | 15 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 186 milligrams |
| Sodium | 426 milligrams |
| Carbohydrates | 37 grams |
| Dietary Fiber | 4 grams |
| Protein | 15 grams |
| Sugar | 2 grams |
Reviews
OMG IT IS SO AMAZING! Deff made my morning ☺️, so easy and tastes absolutely delicious ! You can also substitute the tomatoes for red sweet peppers.
This is one of my new favorites. The poached egg and creamy hummus went so well together. It was a great way to sneak greens into my breakfast. I used spinach instead of kale, because that’s what I had on hand.
Great dish…I’ve made this multiple times now. I’ve made it both as a wrap or just put some poached eggs on top of the kale tomato mixture. Sometimes if I want a really light dinner I will do this. Thanks for the great flavor combo, Giada!
I have now made this 4 times and I will keep it around as a regular. One of those times I forgot to put on the basil and it was not nearly as nice, so I won’t do that again. Basil added a kind of floral sweetness that the combination needed. The sandwich has many layers of flavor, softness from the hummus and egg, chewiness from the kale, sweetness from the tomatoes and basil, richness from the egg, and some kick from the crushed red pepper. Well worth the several steps it took to make it, especially since I chose to make my own hummus. Mmmmmm
This sounded so weird to me but I tried it and I absolutely love it! What a great combination of flavors. The only change I used was making it with scrambled eggs – which I mixed right into the veggie mixture. Highly recommend this dish.
This was DELICIOUS !!!!! I made a few adjustments ( but I’m sure this recipe is just as delicious as it is written ) .
I used fresh organic baby spinach since I didn’t have kale on hand. I actually forgot to put in the thyme and the basil , since I made this dish by memory after watching Giada’s show. But this breakfast wrap was still wonderful in spite of forgetting those few items.
I used a “flat-out”multi-grain wrap which I warmed in the microwave for 20 seconds.
Such a healthy breakfast or brunch.
Normally I have a cup of hot coffee with my eggs in the morning, but I thought this breakfast wrap paired nicely with a refreshing glass of iced green tea. It actually was the perfect combo for a spring brunch.
Thanks Giada for another healthy recipe !!!!
So this may sound like a weird combo but it is so delicious. I had it with the egg and now I am taking the kale combo with the hummus for lunch. It really works together. Thanks for a healthy breakfast and lunch option.