1 tablespoon chipotle in adobo, mashed
3 tablespoons ghee
1 yellow onion, chopped
2 garlic cloves, minced
6 bacon slices, chopped
3 bunches of collared greens, chopped
½ cup chicken stock
Salt and black pepper to the taste
1 tablespoon lime juice
Grated cheddar cheese to taste
Heat up a pan over medium-high heat, add bacon, cook until it’s crispy, transfer to paper towels, drain grease and leave aside.
Heat up the pan again over medium heat, add garlic and onion, stir and cook for 2 minutes.
Return bacon to the pan, stir and cook for 3 minutes more.
Add chipotle in adobo paste, collard greens, salt, and pepper, stir and cook for 10 minutes.
Add stock and lime juice and stir.
Make 6 holes in collard greens mix, divide ghee in them, crack an egg in each hole, cover pan and cook until eggs are done.
Divide this between plates and serve with cheddar cheese sprinkled on top.
Preparation time: 10 minutes Cooking time: 15 minutes Servings: 6
Calories 245, fat 20, fiber 1, carbs 5, protein 12