Inspired by Yotam Ottolenghi
Eggs
- 2 tbsp olive oil
- 1 sweet white onion, thinly sliced
- 4 cup collard greens, roughly chopped
- 4 cup spinach, roughly chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1/2 tsp oregano
- 1/4 tsp salt
- 1/2 tsp red pepper flakes
- 5 white mushrooms, sliced
- 4 organic large eggs
- Preheat oven to 400 degrees.
- In a large heavy pot on medium high heat one tablespoon of olive oil. Add the onions; cook until tender and lightly browned; about 3 minutes. Salt and pepper to taste. Add the collard greens; cook until vibrant green; about 3 minutes. Add the garlic, cumin, oregano, red pepper flakes; stir to combine. Add the spinach and cook until wilted; about 2 minutes. Turn off heat.
- Coat a medium cast iron skillet with remaining olive oil (or cooking spray to reduce calories). Transfer the mixture to the skillet leaving excess liquids behind. Scatter mushrooms on top. Make four wells in the mixture; gently crack eggs directly in to wells. Bake until the eggs are set; about 7-10 minutes.
Sauce
- 2 tbsp Greek yogurt (dairy alternative: vegan cream cheese
- 1 tbsp milk (dairy alternative: plain coconut milk)
- 1 clove garlic, minced
- 2 tsp red chili paste
- pinch of salt
- While the skillet bakes, whisk all of the sauce ingredients together to combine.
- Present the dish in the skillet, dolloped liberally with sauce and drizzled with good olive oil. Serve piping hot. Serve with toasted multi-grain bread to soak up the yolks.
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