Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 tsp coconut oil; 1/4 tsp mustard seeds; 1/4 tsp cumin seeds; a couple of dried split red chilies; a few curry leaves; 2 garlic cloves (finely chopped); a pinch of grated ginger; 1 large bowl of chopped kale (about 4-5 medium stalks of kale); 3 eggs; salt; black pepper; 1 tsp salt; 1/4 tsp turmeric powder; water

Eggs, Recipes, Stir-fry

Kale stir-fry with eggs

August 4, 2026

This Indian-inspired egg recipe is a clever way to incorporate fresh kale into your meals. It’s a great dish for lunch boxes, suitable for both kids and adults. You can pair it with whole wheat toast or enjoy it as a healthy and delicious snack.

The recipe is very simple and takes approximately 10 minutes to prepare, especially if you have the kale prepped in advance. It features minimal yet flavorful ingredients that elevate the dish.

We love to enjoy this as a side dish with our meals or spread on toast. However, feel free to eat it as you prefer, as this dish is quite versatile.

I hope you try this recipe and enjoy it. Don’t forget to leave a comment or tag me on Instagram @swaadista with your creations!

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 3

Course: Side Dish

Cuisine: Indian

Ingredients Method Video

Ingredients

1 tsp coconut oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds
a couple of dried split red chilies
a few curry leaves
2 garlic cloves finely chopped
a pinch of grated ginger
1 large bowl of chopped kale about 4-5 medium stalks of kale
3 eggs
salt
black pepper

For washing kale:

1 tsp salt
1/4 tsp turmeric powder
water

Method

Prep Kale: Start by separating the leaves from the stalks, then add the leaves to a large bowl. Next, sprinkle in 1 teaspoon of salt and 1/4 teaspoon of turmeric powder. Soak the leaves in water for about 7-8 minutes.
After soaking, drain the water and rinse the kale leaves again. Finally, chop the leaves finely and set them aside.
Heat oil in a large skillet on medium heat.
Add spices: Add mustard seeds, cumin seeds, dried red chilies, and curry leaves, and let the seeds pop and sizzle.
Add garlic and ginger, and sauté until lightly browned and fragrant.
Add Kale: Transfer the chopped kale to the skillet and salt. Then sauté for 3-4 minutes, until the kale begins to wilt and soften.
Crack Eggs: On low heat, crack the eggs into the skillet. Season with black pepper and cook for a minute or two. Then stir well to combine until eggs are cooked.
Serve: Drizzle with lemon juice (optional) and serve with toasted bread, add to rice bowls, wraps, or enjoy as it is!