A warm salad that turns raw vegetables from the bag into dinner by wilting the cabbage in a skillet while a soft-boiled egg cooks alongside. The romaine stays fresh and crisp against the warm, tender reds and oranges.

Serves 2. 20 minutes, 15 at the stove.

About 270 calories a serving, 6 g protein, 1 g carbohydrate, 27 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a small pot of water to a boil. Carefully lower 2 eggs into the water and set a timer for 6 minutes for soft yolks. While the eggs cook, chop 2 cloves garlic fine and shred about 3 cups red cabbage from the bag, leaving the core behind.6 min
2. Heat 3 tablespoons oil in a large skillet over medium-high heat. When it shimmers, add the garlic and cook until fragrant, about 30 seconds. Scatter the shredded cabbage across the pan and cook, stirring often, until it begins to soften and char at the edges, about 4 minutes. Season with salt and pepper.4 min
3. Shred 1 cup carrots from the bag into the skillet and stir well. Cook until the carrots are just tender, about 2 minutes more. Taste and adjust salt and pepper.2 min
4. Tear or chop 3 cups romaine from the bag and divide between two bowls. Spoon the warm cabbage and carrot mixture over the lettuce.
5. Remove the eggs from the water with a slotted spoon and let them cool just enough to handle, about 1 minute. Peel carefully under running water, then halve each egg and nestle 2 halves into each bowl on top of the warm vegetables.

Note Swap the eggs for a handful of nuts or seeds if you prefer. Leftovers keep for one day in the fridge; reheat the vegetables gently or eat at room temperature with fresh romaine. Serve with crusty bread and a simple lemon vinaigrette on the side if you like.