Breakfast Eggs with Black Beans, Zucchini, Onion, and Kale

(Serves 2. Doubles easily.)

  • 2 organic, free-range eggs
  • 2 Tbsp coconut oil (lick the spoon after, it’s good for you)
  • 1/2 yellow onion, diced
  • 1 zucchini, sliced however you want
  • 1 can (box, whatever) black beans
  • 4 leaves kale, stripped and roughly chopped
  • 1 tsp paprika
  • 1 tsp dried oregano
  • generous pinch of saffron threads (worth the investment)
  • 1/2 tsp cayenne (optional but not really)
  • salt & pepper


  1. Heat coconut oil over medium heat in a 10-inch skillet. Add onions and cook until soft, 5 minutes. Add zucchini and black beans; sprinkle with spices and salt and pepper. Cover and cook 3 minutes, till the zucchini is just al dente.
  2. Clear two holes in the vegetables and crack the eggs into them. After about 5 minutes, when the whites are mostly cooked, gently flip them over, toss the kale on top of everything, and cover, cooking about 4 minutes. Serve eggs on a bed of vegetables!