Makes 4 servings
5 large kale leaves
3 tablespoons extra-virgin olive oil
1 1/4 cups grape tomatoes, halved
1 large shallot, chopped
2 garlic cloves, chopped
1 teaspoon chopped fresh thyme
1/8 teaspoon crushed red pepper flakes (optional)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil leaves
4 large eggs, at room temperature
4 (10-inch) soft corn tortillas
1/4 cup store-bought plain hummus
Cut away and discard the stem from the center of each kale leaf. Coarsely chop the kale into 1-inch pieces. It will look like you have a lot of kale but it will cook down considerably.
Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add the tomatoes, shallot, garlic, thyme, and red pepper flakes, if using. Sauté until the tomatoes and shallot soften, about 4 minutes. Add the kale and sprinkle with the salt and pepper. Toss with 2 wooden spoons until the kale wilts but is still bright green, about 2 minutes. Stir in the basil. Remove mixture from skillet and reserve warm.
Quickly wipe out skillet with paper towel and continue to heat. Using tongs, toast each tortilla directly over high heat until beginning to blacken in spots, about 15 seconds per side. Put the warm tortillas on plates. Spoon 1 tablespoon of hummus on each tortilla and spread to cover, leaving a 1-inch border. Divide the kale mixture over the hummus.
Return skillet to medium high heat and heat last tablespoon oil. In a small bowl scramble eggs. Add eggs to hot pan and cook until soft. Season with salt and pepper. Put the eggs on top of the kale. Fold up the bottom of each tortilla and then fold in the sides, leaving the wraps open at the top. Serve and enjoy!
