Kale with smoked paprika and eggs

One of those days. I’m not going to get into ALL the gory details but it involved the coffee machine exploding, the well running dry (whilst the horses’ water buckets were empty), the cat ripping out a computer’s (whose battery doesn’t work) power cord in the middle of an important task, and burning popcorn in the microwave.

On those days, most people order pizza. I’ve ordered pizza. I’ve eaten cookies for dinner instead. I’ve gone to sleep and straight up skipped dinner. The night I made this the to-do list was too long. My needles were pinned. I was starving and couldn’t even think of what I wanted to eat for dinner, let alone set aside the time to make it. So…I ate some cookies. Then I walked the dogs. I came home, resigned to the fact that world doesn’t end if I don’t get it all done and the best thing about a bad day is that it is over in less than 24 hours.

My goal was to use an intoxicating spice I’d recently picked up: smoked Spanish paprika. I wanted to enjoy the spice in a dish were it was the star and so I added no other spices (besides salt). The meal was healthy, relatively quick to heat up, filling, and delicious. The house smelled of rich, deep aromas and finally, FINALLY, it seemed that something in my day had gone right.

Kale with smoked paprika and eggs

Ingredients

cooked cous cous, for serving

Instructions

Heat a 12″ skillet to medium heat and coat with cooking spray. Add onion and saute until lightly browned and softened, about 4 minutes. Add paprika and stir to combine.

Turn heat up to high and add kale and 1/2 cup water. Cover pan and allow kale to steam about 3 minutes. Uncover and add kidney beans and salt, stir to combine. Crack eggs in skillet.

Cover dish and cook 3 minutes more while preheating the broiler.

When broiler is preheated, transfer skillet to broiler and cook 4-5 minutes or until eggs are set.

Remove from heat, add salt and pepper to taste and top with toasted almonds.