114.5oz can diced tomatoes with Italian seasoning, no salt added (I use Tuttorosso)
2large eggs
Instructions
Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the parsnip noodles, season with red pepper flakes, salt and pepper, and cook for 7 minutes or until parsnip noodles are cooked through. Add the kale and tomatoes and toss well to combine. Cook until the tomatoes heat through and kale is wilted, about 5 more minutes.
Divide the parsnip mixture into two bowls and immediately spray the skillet with cooking spray. Crack in the two eggs and let cook until egg whites set. Top each kale bowl with a fried egg and serve.
Recipe Notes
Per serving (1 out of 2) - calories: 247, fat: 13g, saturated fat: 3g, carbs: 26g, fiber: 8g, sugars: 10g, protein: 10g, sodium: 102mg