Savory Kale Tomato Sorghum Bowl (Printable Version)
Hearty sorghum grains topped with wilted kale, cherry tomatoes, fried eggs, and crumbled feta for a protein-packed morning meal.
# Ingredient List:
→ Grains
01 - 1/2 cup dry sorghum
02 - 1 1/2 cups water
03 - 1/2 teaspoon salt
→ Vegetables
04 - 2 cups chopped kale, stems removed
05 - 1 cup cherry tomatoes, halved
06 - 1 small shallot, thinly sliced
07 - 1 garlic clove, minced
→ Dairy & Eggs
08 - 2 large eggs
09 - 1/4 cup crumbled feta cheese
→ Oils & Seasonings
10 - 2 tablespoons olive oil, divided
11 - 1/4 teaspoon freshly ground black pepper
12 - 1/4 teaspoon smoked paprika
13 - Pinch of chili flakes
→ Garnishes
14 - 1 tablespoon chopped fresh parsley or chives
15 - Lemon wedges
# How to Make It:
01 - Rinse sorghum under cold water. Combine sorghum, water, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 35 to 40 minutes until grains are tender and water is absorbed. Drain any excess water if needed.
02 - While sorghum cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add shallot and garlic, sautéing for 1 to 2 minutes until fragrant and softened.
03 - Add chopped kale to the skillet and cook, stirring frequently, for 3 to 4 minutes until wilted. Add cherry tomatoes and cook for another 2 to 3 minutes until softened. Season with black pepper, smoked paprika, and chili flakes. Remove vegetables from skillet and set aside.
04 - In the same skillet, add the remaining 1 tablespoon olive oil. Crack in the eggs and cook to your preferred doneness, sunny-side up or over-easy recommended.
05 - Divide cooked sorghum between two bowls. Top each with sautéed kale and tomatoes, then place a cooked egg on top. Sprinkle generously with crumbled feta cheese.
06 - Finish with chopped fresh parsley or chives and serve with a lemon wedge on the side.
# Expert Advice:
01 -
- Sorghum has this incredible chewy texture that makes you feel like you are eating something substantial, not just a sad bowl of health food.
- The whole thing comes together with one saucepan and one skillet, which means you get a full, impressive breakfast without declaring war on your dish pile.
- It reheats beautifully, so you can cook the sorghum ahead and have breakfast ready in ten minutes on busy mornings.
02 -
- Sorghum takes longer than most grains to cook, so if you are short on time, soak it overnight in water to cut the cooking time nearly in half.
- Do not skip draining the sorghum after cooking, excess water will pool at the bottom of your bowl and dilute all the flavors you just built.
03 -
- Massage the kale with a drop of olive oil before cooking to help it wilt faster and taste less bitter, a trick a farmer at the market taught me years ago.
- Cover the skillet briefly after cracking the eggs and add a teaspoon of water to steam the tops for perfectly set whites without flipping.