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About the Dish

  • Brown Rice

    Brown Rice

  • Kale


  • Yellow Onion

    Yellow Onion

  • Carrot


  • Tomato


  • Eggs


  • PeachDish Salt

    PeachDish Salt


Make the rice: In a small saucepan with a lid combine rice and 1 cup water. Place on high heat, and bring to a simmer. Cover, turn heat down to low, and cook 40-45 minutes, or until all liquid has been absorbed and rice is tender. Remove pan from heat, but keep covered. While the rice cooks, prepare your mise en place: Peel and dice onion. Separate kale stems and leaves. Finely chop the stems, and cut or tear leaves into 3-inch pieces. Peel and mince garlic. Cut carrot in half lengthwise; thinly slice crosswise. Cut tomato into 1/2-inch pieces.
Heat a large skillet over medium-high heat, and add 1 tablespoon olive oil. When the oil is hot add onion, kale stems and garlic. Cook, stirring occasionally, 3-4 minutes, or until tender and lightly browned.
Add carrot, tomato and remaining 1/2 cup water. Cook, stirring, 2-3 minutes more.
Stir in the kale leaves. Cover and cook 3-4 minutes to wilt the greens.
Reduce heat to medium, uncover the pan, and make 4 equally spaced depressions, each 2-3-inches wide. Crack 1 egg into a small bowl, then carefully pour the whole egg into 1 of the depressions. Repeat with remaining eggs and depressions. Season the whole skillet with PeachDish Salt. Cover and steam 3-5 minutes, depending on your desired doneness. For a runny yolk, the egg’s center should still jiggle slightly when the pan is gently shaken.
Uncover rice and fluff with a fork. Divide rice between 2 plates, and top with eggs and greens. Serve immediately, and enjoy!