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Simple plant-based meals are what get us through the week. Soft-boiled eggs for protein, crispy potatoes to satisfy our carb love, and a lemony aioli that takes no time to put together! We're about to be in happy food place. Want more crispy potato inspo? Try this Smashed Potato Salad!
- 3 pounds gold potatoes, choppped
- 1 tablespoon olive oil
- Garlic powder, to taste
- Onion powder, to taste
- 2 cups kale, roughly torn
- 1/ 2 cup avocado oil mayonnaise
- 1 lemon, juiced
- 1/ 4 cup sun dried tomatoes, chopped
- 1 scallion, chopped
- 4 eggs
- Aleppo pepper, to taste
Heat olive oil in a cast iron skillet over medium heat, add the potato, garlic powder and onion powder. Cook, flipping occasionally, until crispy and golden. Transfer to a plate.
Cook the kale in the same skillet until wilted.
Mix the mayonnaise and lemon juice and toss with potatoes. Add kale, sun dried tomatoes and scallion.
Bring a small pot of water to boil and gently add the egg, cooking for 6 minutes, before transfering to an ice bath. Peel and quarter the egg once cool. Add to plate with potatoes. Garnish with Aleppo pepper.