A tired cook's shortcut: raw salad mix becomes warm, wilted slaw in minutes, topped with runny eggs and crisp garlic. The mix cooks down from a bag to a bowlful, tender but still bright.

Serves 2. 15 minutes, 12 at the stove.

About 280 calories a serving, 7 g protein, 4 g carbohydrate, 27 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pour 2 tablespoons oil into a wide skillet over medium-high heat. When it shimmers, add 2 thinly sliced garlic cloves and cook until fragrant, about 30 seconds. Add the entire bag of salad mix and stir constantly until the greens wilt and soften, about 4 minutes; the vegetables should be tender but retain some colour.5 min
2. Push the slaw to the sides of the pan, leaving a well in the center. Pour 1 tablespoon oil into the well and crack 2 eggs directly into it. Let the whites set while the slaw continues to warm, tilting the pan so the yolk stays runny, about 2 minutes.3 min
3. Season the slaw with salt and pepper, then divide it between two bowls. Top each with one egg, scraping any pan juices over the top. Serve at once.

Note Swap in soft tofu, pressed and cubed, if you want protein without eggs; warm it gently in the pan instead. Leftovers keep in the refrigerator for one day and taste better reheated gently in a skillet. Serve with rice, crusty bread, or a side of hot sauce.