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Skillet Eggs With Baharat, Kale & Feta With Lemony Parsley Couscous

Baharat spices will transform these skillet eggs into a Middle Eastern delight!

Serves: 2
Prep Time: 10 min
Cook Time: 20 min


2 tbsp (30 mL) olive oil
3 garlic cloves, minced
1 medium onion, thinly sliced
2 cups (500 mL) kale, finely chopped
4 eggs 1 tsp (5 mL) Baharat blend
1/4 cup (60 mL) feta cheese, crumbled
3/4 cup (175 mL) cherry tomatoes, cut in halves salt, to taste

Lemony Parsley Couscous

1 cup (250 mL) couscous
2 cups (500 mL) vegetable stock
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) lemon zest
1/2 cup (125 mL) parsley, finely chopped


In a medium pot, add couscous and vegetable stock and bring to a boil. Stir and let stand for 5 minutes. Mix in lemon juice and lemon zest. Sprinkle on parsley to garnish. Set aside.

In a large non-stick skillet, heat olive oil on medium-high heat. Add garlic and cook for a minute until fragrant. Add onions and stir fry for a couple of minutes until golden brown in colour. Stir in kale and cook until wilted. Remove mixture and set aside. Wipe down skillet with a paper towel.

Spray skillet with cooking spray and heat on medium heat. Crack in eggs side-by-side and sprinkle with Baharat, feta cheese, cherry tomatoes. Reduce heat to medium-low, cover with lid and cook for 5-7 minutes. Just as the yolks set, add salt to taste. Cover and continue cooking until yolks reach desired doneness.

To serve, place couscous on a plate topped with kale mixture and egg on top.


Baharat is a paprika based spice blend commonly used in Middle Eastern cooking with cinnamon and cumin. Baharat spice blend can easily be substituted by mixing together 1 tsp (5 mL) of paprika with 1/2 tsp (2.5 mL) of garam masala.


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