📍 Where this dish comes from: Lalibela, Ethiopia · Rock-hewn churches of Lalibela
Discover the history of this region →
Discover the history of this region →
Sukuma wiki literally translates to “stretch the week” — Kenya’s most common vegetable dish, built to make a little go a long way. Here it’s folded through soft scrambled eggs for a breakfast that’s become a genuine national staple far beyond its humble origins.
What You’ll Need
Servings: 4 servings
Calories: 260kcal
Ingredients
- 1 tbsp ghee or butter
- 1/2 red onion sliced thin
- 1 tomato diced
- 4 cups collard greens chopped
- 1 tsp curry powder
- 6 large eggs beaten
- salt and pepper to taste
Instructions
- Heat ghee in a large skillet over medium heat; add onion, cook 3 minutes until soft.
- Add tomato, cook 2 minutes until it breaks down.
- Stir in collard greens and curry powder; cook 5 minutes, stirring, until wilted and tender.
- Pour eggs over the greens, season with salt and pepper.
- Cook, stirring gently, until eggs are just set, 3–4 minutes.
- Serve hot.
Notes
Chef's Tip: Add a splash of water and cover for 1 minute if the greens need extra time to soften without scorching the eggs.
Keto Swap: Naturally keto as written — swap ghee for coconut oil for a dairy-free, vegetarian-friendly version.
Vegetarian Note: Swap the ghee for coconut oil and this dish is fully plant-based aside from the eggs — no other substitutions needed.
Nutrition
Serving: 1serving | Calories: 260kcal | Protein: 15g | Fat: 19g | Fiber: 3g
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Health Benefits
- Collard greens are a strong source of vitamin K and folate.
- Eggs supply complete protein to balance the vegetable-forward greens.
- Curry powder’s turmeric content brings anti-inflammatory compounds to the dish.