Recipe adapted from The Editors, The Feed Feed
Ingredients
- 2 tablespoon grape seed oil or vegetable oil
- 2 cloves garlic thinly sliced
- 1 large yellow onion thinly sliced
- 1 bunch kale thinly sliced
- 1 Pint sweet peppers chopped
- 2 cup baby mustard greens rough chop
- 1/4 teaspoon crushed red pepper
- kosher salt as needed
- 1/4 cup heavy cream
- 1 lemon lemon zested, for garnish
- Freshly grated parmesan for garnish
- 5 eggs
Servings:
Units:
Instructions
- Preheat oven to 400°F. In large cast iron skillet, heat oil over medium heat. Add garlic and onion and cook, stirring often, until caramelized
- Stir in kale, sweet peppers, crushed red pepper, 2 tbsp of water and heavy pinch salt
- Add mustard greens and 2 tablespoons water. Cover and cook until slightly wilted
- Slowly stir in the cream. Make 5 wells in the vegetable mixture and crack an egg into each.
- Bake for 5 minutes, until the whites are just set. Season with salt accordingly
- Garnish with grated lemon zest and Parmesan. Enjoy!
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