How to make
Ingredients
- 4 tsp (20 mL)PC®Organics 100% Pure Sunflower Oil
- HalfOnion, finely chopped
- 1 cup (250 mL)PC®Organics Butternut Squash Chunks, frozen
- 2 cups (500 mL)PC®Organics Kale, Spinach and Collard Greens Chopped Leafy Greens, frozen
- 1/2 tsp (2 mL)Salt
- 1/4 tsp (1 mL)Freshly ground black pepper
- 1/4 tsp (1 mL)Hot pepper flakes
- 2PC®Organics Free-Range Large Brown Eggs
How to make
- Step 1Heat 2 tsp oil in large nonstick skillet over medium-high heat. Add onion and frozen squash; cook, stirring often, until softened and golden, 4 to 5 minutes.
- Step 2Add frozen greens, salt, black pepper and pinch hot pepper flakes; cook, stirring often, until greens are heated through, 5 to 6 minutes. Divide among serving plates. Set aside.
- Step 3Wipe out skillet. Heat remaining 2 tsp oil in same skillet over medium heat. Crack eggs into skillet and sprinkle with remaining hot pepper flakes; cook until whites are set but yolks are still runny, or to desired doneness, 4 to 6 minutes. Serve over squash mixture.