Ingredients
- 2 teaspoons sesame oil
- 1 (5 ounce) package baby spinach
- 1 teaspoon lower-sodium soy sauce
- 4 large eggs
- 2 cups cooked wheat berries
- ¼ cup kimchi
- ¼ cup chopped scallions
- 2 tablespoons unsalted roasted peanuts, roughly chopped
Directions
- Heat oil in a large nonstick skillet over medium heat. Add spinach; cook, stirring often, until wilted, about 3 minutes. Stir in soy sauce; transfer the mixture to a bowl.
- Crack eggs into the skillet; cook for 2 minutes. Cover and continue to cook until desired degree of doneness, 2 more minutes for medium.
- Divide wheat berries among 4 bowls; top each serving with an egg, 1/4 cup spinach mixture and 1 tablespoon kimchi. Top evenly with scallions and peanuts.
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