Egg, Kale & Burst Tomato Grain Bowls

Once water is boiling, gently add eggs to pot. Cook until whites are set and yolks are cooked to desired doneness, 7-10 minutes. TIP: If you prefer a hard-boiled yolk, cook for 10 minutes.

Drain and run eggs under cold water until cool enough to handle. Carefully peel. TIP: For easier peeling, start on the bottom of the egg and peel under cool running water.

Meanwhile, place kale in a large bowl; using your hands, massage kale with a large drizzle of olive oil and juice from 2 lemon wedges (4 wedges for 4 servings) (similar to how you would knead dough) until leaves are tender, 1-2 minutes.

Heat a large drizzle of oil in a large pan over medium-high heat. Add tomatoes; season with salt and pepper. Cook until tomatoes begin to burst, 3-5 minutes. TIP: If tomatoes haven't burst, gently press them with a spatula to help them along.

Add garlic and cook, stirring, until fragrant, 30-60 seconds. Remove from heat.

Massage grain blend in package to separate grains; partially open package. Microwave until warmed through, 90 seconds.

Add grain blend to pan with tomatoes. Stir in lemon zest and a drizzle of olive oil (large drizzle for 4 servings); season with salt and pepper.