Skillet Eggs With Baharat, Kale & Feta With Lemony Parsley Couscous

Baharat spices will transform these skillet eggs into a Middle Eastern delight!

Prep Time:
10 min
Cook Time:
20 min


Nutrition Facts
  • 2 tbsp (30 mL) olive oil
  • 3 garlic cloves, minced
  • 1 medium onion, thinly sliced
  • 2 cups (500 mL) kale, finely chopped
  • 4 eggs
  • 1 tsp (5 mL) Baharat blend
  • 1/4 cup (60 mL) feta cheese, crumbled
  • 3/4 cup (175 mL) cherry tomatoes, cut in halves
  • salt, to taste

Lemony Parsley Couscous

  • 1 cup (250 mL) couscous
  • 2 cups (500 mL) vegetable stock
  • 1 tbsp (15 mL) lemon juice
  • 1 tsp (5 mL) lemon zest
  • 1/2 cup (125 mL) parsley, finely chopped


  1. In a medium pot, add couscous and vegetable stock and bring to a boil. Stir and let stand for 5 minutes. Mix in lemon juice and lemon zest. Sprinkle on parsley to garnish. Set aside.

  2. In a large non-stick skillet, heat olive oil on medium-high heat. Add garlic and cook for a minute until fragrant. Add onions and stir fry for a couple of minutes until golden brown in colour. Stir in kale and cook until wilted.  Remove mixture and set aside. Wipe down skillet with a paper towel.

  3. Spray skillet with cooking spray and heat on medium heat. Crack in eggs side-by-side and sprinkle with Baharat, feta cheese, cherry tomatoes. Reduce heat to medium-low, cover with lid and cook for 5-7 minutes. Just as the yolks set, add salt to taste. Cover and continue cooking until yolks reach desired doneness.

  4. To serve, place couscous on a plate topped with kale mixture and egg on top.