Egg-Topped Quinoa Bowl With Kale

• 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)

1. 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.
2. 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.

pancetta, lacinato kale, tomatoes, red wine vinegar, kosher salt, quinoa, avocado, olive oil, eggs, freshly ground black pepper, hot sauce

Taken from www.myrecipes.com/recipe/egg-topped-quinoa-bowl-kale (may not work)