We love the simplicity of this dish. Smooth polenta flavored with a quick kale pesto is the perfect canvas for slices of heirloom tomato and a fried egg seasoned with za’atar. Plus, there’s nothing more delightful than breaking a runny yolk and stirring it into the polenta for extra creaminess. Cook, relax, and enjoy!

What you'll need: 8 oz curly kale 1 clove garlic 1 oz parmesan ½ cup polenta 8 oz heirloom tomato ½ teaspoon za’atar olive oil coarse salt freshly ground black pepper 2 large eggs

Equipment: medium pot blender, food processor, or hand blender box grater or microplane non-stick skillet

Recipe steps:

  1. Blanch kale Remove ribs from kale and discard. Tear leaves into bite-size pieces. Bring 3 cups of water to a boil in a medium pot and add 1 teaspoon salt. Add kale, cover, and cook until wilted, about 3 minutes. Using tongs, transfer kale to a blender, reserving water. Remove pot from heat.

  2. Make kale puree Peel garlic then combine kale, garlic, ¼ cup water, and 3 tablespoons olive oil with a hand blender or in a blender or food processor. Season with salt and pepper and process until as smooth as possible (mixture will be smoothest in a blender but it’s OK if it’s not perfectly smooth).

  3. Make polenta Grate parmesan. Return kale water to a boil. Slowly whisk in polenta, reduce heat to low, and cook, whisking often, until smooth and tender, about 5 minutes. Stir in kale puree and parmesan and season with salt and pepper. Cover and keep warm.

  4. Fry eggs Heat 1 tablespoon oil in a large non-stick skillet over medium high. Crack eggs into skillet, season with salt and pepper and cook undisturbed until edges are golden brown and lacey, about 2 minutes.

  5. Slice tomato Thinly slice tomato and season with salt and pepper.

  6. Serve Divide polenta between bowls and top with tomatoes and fried eggs. Sprinkle with za’atar. Enjoy!