A quick meal I sometimes make for myself is fried eggs over sautéed dark leafy greens.
The dish consists of ingredients I always have in my refrigerator (eggs, greens, parsley) and cupboard (olive oil, unrefined sea salt, paprika).
I start by quickly sautéing the greens (i.e. kale, chard, mustard) in olive oil, making sure to continually stir the greens. Once they start to wilt (about 15 seconds), I put them in a bowl.
I then fry two eggs; once the whites set, I slide the eggs on top of the greens. I make sure to break the yolks immediately, allowing the yellow gooeyness to escape onto the greens. I then sprinkle the salt, paprika and chopped parsley on top of the runny eggs.
Usually I put a slice of thick whole grain bread in the base of the bowl. The bread acts as a sponge for the juices from both the greens and the eggs. The last time I made this, though, I used some leftover brown rice instead.