Cicoria e Uova

Cicoria e Uova is a vibrant Italian breakfast dish featuring sautéed chicory and perfectly cooked eggs, offering a delightful balance of flavors and textures. This nutritious meal is not only delicious but also packed with vitamins and minerals, making it an excellent start to your day.

Ingredients

• Chicory - 200 grams
• Olive oil - 2 tablespoons
• Garlic - 1 clove, minced
• Eggs - 4 large
• Salt - to taste
• Black pepper - to taste
• Red pepper flakes - 1/4 teaspoon (optional)
• Parmesan cheese - 30 grams, grated (optional)

Steps

1. Wash the chicory thoroughly and trim the ends before chopping it roughly.
2. In a large skillet, heat the olive oil over medium heat and add the minced garlic, sautéing until fragrant (about 1 minute).
3. Add the chopped chicory to the skillet, season with salt, black pepper, and red pepper flakes if using. Sauté for about 5-7 minutes until the chicory is wilted and tender.
4. Meanwhile, in a separate pan, bring water to a gentle simmer and crack the eggs into the water to poach them for about 3-4 minutes, or until the whites are set but the yolks remain runny.
5. Once the chicory is cooked, divide it equally between two plates.
6. Remove the poached eggs from the water with a slotted spoon and place two eggs on top of the chicory on each plate.
7. Sprinkle with grated Parmesan cheese if desired and serve immediately.

Nutrition

• Calories: 320
• Protein: 20 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 1 g
• Sodium: 450 mg
• Cholesterol: 370 mg
• Total Fat: 24 g
• Saturated Fat: 4 g
• Unsaturated Fat: 18 g
• Water: 0.4 L

Health Benefits

• Rich in vitamins A and K from chicory, supporting eye health and bone density.
• High in protein from eggs, promoting muscle repair and satiety.

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