Danny Kim
If smoked paprika isn't your thing, you can use chile flakes or Aleppo pepper.
Recipe information
Yield
2 Servings
Ingredients
4
large eggs
Kosher salt and freshly ground pepper
2
tablespoons chèvre, crumbled
2
tablespoons Big Batch of Caramelized Onions (click here for recipe)
2
teaspoons olive oil
Small pinch of smoked paprika
Whole parsley leaves (for serving)
Need to make a substitution?
Preparation
Step 1
Whisk eggs in a medium bowl until frothy; season with salt and pepper. Stir in chèvre, reserving several crumbles for serving. Heat onions in a small nonstick skillet over medium-low heat until warm and pliable, about 2 minutes.
Step 2
Heat oil in a separate nonstick skillet over medium-low heat. Add eggs and cook, stirring occasionally, until large curds form, about 2 minutes. Serve eggs dusted with paprika and topped with onions, remaining chèvre, and parsley leaves.
Nutrition Per Serving
Calories (kcal) 200 Fat (g) 14 Saturated Fat (g) 4 Cholesterol (mg) 430 Carbohydrates (g) 2 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 13 Sodium (mg) 380