1 bunch of kale, de-stemmed and chopped or roughly torn
1 tablespoon extra virgin olive oil, divided
2 garlic cloves, crushed
1 can (14oz/398mL) of black beans, drained and rinsed
2 cups cooked quinoa
1 to 2 large eggs, per person
Sea salt and pepper
Heat a large skillet over medium heat and add ½ tablespoon olive oil and garlic. Sauté for about 1 minute.
Toss in the kale and a couple tablespoons of water. Cover with a lid and cook for 2 minutes. Add in the quinoa and black beans and season with salt and pepper. Stir until well combined and cook for 3 to 5 minutes. Remove from heat and transfer to a bowl.
Using the same pan, heat the remaining olive oil over medium-low heat. Crack the eggs into the skillet, cover with a lid, and cook until the whites are completely set and the yolk is still runny, about 2 to 3 minutes.
Serve on a plate or in a bowl topped with fried eggs. Season with salt and pepper and drizzle with olive oil.