5 teaspoons olive oil, divided
1 teaspoon of grated ginger
1 1/2 cups/300 gr kale
1 tbsp chopped parsley
2 tablespoons of chopped green scallions
1/2 avocado (just ripe)
A few parsley leaf
Black pepper, to taste
Preheat oven to 425 ºF / 210 ºC.
Cut the carrot into thin wedges, and place on a tin-foil sheet.
Drizzle with 1 teaspoon of olive oil and roast for 20 minutes.
While the carrot is cooking, heat up 1 tablespoon of olive oil on medium‐low heat.
Add the grated ginger and stir for 30 seconds or so.
Add kale and coat with olive oil cooking for about 1 minute or until kale begins to soften, but doesn't wilt.
In the same pan, fry an egg.
Crack it into the pan, and cook for 2‐3 minutes until white set but yolk is still runny.
Transfer to the center of the kale bowl.
Finely chop up green scallions and sliced avocado, add to the bowl.
When carrots sticks are cooked, add them too.
Add salt, pepper, chopped parsley and drizzle olive oil over the bowl.