1 ounce finely chopped pancetta
1 bunch lacinato kale, thinly sliced (about 5 oz.)
1/2 cup halved cherry tomatoes
1 teaspoon red wine vinegar
1/8 teaspoon kosher salt
1 cup cooked quinoa
1/3 cup sliced avocado
1 teaspoon olive oil
2 large eggs
1/8 teaspoon freshly ground black pepper
1/2 teaspoon hot sauce (optional)
How to Make It
Heat a large nonstick skillet over medium. Add pancetta to pan; cook 3 minutes or until browned, stirring occasionally. Add kale; cook 2 minutes or until kale wilts. Stir in tomatoes, vinegar, and salt; remove from heat.
Divide quinoa evenly between 2 bowls; top evenly with kale mixture. Arrange avocado slices next to kale mixture. Wipe pan dry with a paper towel; return to medium heat. Add oil to pan; swirl to coat. Crack eggs, 1 at a time, into pan; cook 2 minutes. Cover and cook 1 minute or until whites are set. Top each bowl with 1 egg. Sprinkle evenly with pepper and hot sauce, if desired.