Greens with eggs
Adapted from a recipe by Yotam Ottolenghi in his book Plenty by Stoneledge Farm [link underlined to ]
Ingredients
- ½ chopped onion or leeks, or garlic scapes, or shallots, etc.
- ¾ lb washed chopped greens – switch up the greens depending on what is available. It’s good with everything from spinach to arugula to collards.
- 1 TBS chopped fresh herbs
- 2 TBS olive oil
- Salt
- 4 eggs
- Slice of ham or crumbled cheese optional
- ¾ cup Greek yogurt
- 1 garlic clove minced or grated
- Lemon juice optional
- Paprika to taste
Instructions
- Preheat oven to 300 F. Sauté onion in large pan over medium heat until translucent, and then add greens, herbs, and salt. Cook greens until wilted and the liquid has evaporated from the pan, about 5 minutes.
- Transfer to a small ovenproof dish and make four deep indentations in the greens. Break an egg into each hole without breaking the yolk and bake in the oven for 10-15 minutes, until whites have set. You can add a slice of ham or crumbled cheese on top of the egg when you put it in the oven if you like.
- While the eggs are in the oven, mix yogurt with the garlic and a pinch of salt, stir well, and set aside (not in the fridge). You can add lemon juice as well. Serve eggs with yogurt sauce drizzled on top and a sprinkle of paprika. Great with a crusty bread.