Kenyan Scrambled Eggs with Sukuma Wiki

Ingredients

• 4 large Eggs
• 2 cups Sukuma Wiki (Collard Greens), chopped
• 1/4 cup Onion, chopped
• 1/2 medium Tomato, chopped
• 1 clove Garlic, minced
• 1 tbsp Vegetable Oil
• 1/4 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. 1Place a 10-inch non-stick frying pan over medium heat, aiming for a surface temperature of 350°F (175°C). Add the 1 tablespoon of vegetable oil to the pan and let it heat for 1 minute.
2. 2Add the 1/4 cup of chopped onion and the 1 clove of minced garlic to the hot oil in the pan. Cook, stirring frequently with a spatula, for 2 to 3 minutes, until the onion is softened and translucent, and the garlic smells fragrant.
3. 3Add the 1/2 medium chopped tomato and the 2 cups of chopped sukuma wiki (collard greens) to the pan. Continue to cook over medium heat, stirring occasionally, for 3 to 5 minutes, until the sukuma wiki has softened and wilted significantly.
4. 4While the vegetables are cooking, crack the 4 large eggs into a medium bowl. Add the 1/4 teaspoon of salt and the 1/4 teaspoon of black pepper to the eggs. Whisk vigorously with a fork or whisk until the egg yolks and whites are completely combined and no yellow or white streaks are visible.
5. 5Pour the whisked eggs directly into the frying pan with the cooked vegetables. Cook over medium heat for 2 to 4 minutes, gently pushing and folding the eggs with your spatula every 15-20 seconds, until the eggs are set but still look moist and slightly soft.
6. 6Remove the pan from the heat and serve the Kenyan scrambled eggs with sukuma wiki immediately.

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