Breakfast for dinner is becoming the norm. Restaurants and home cooks everywhere are serving it up in grand style. Pancakes, waffles, French toast, eggs, sausage and bacon are a special treat after a long day, but the world is craving a more sophisticated take on the classics. Bon Appétit recently featured an array of rousing recipes from Chef Yotam Ottolenghi who has a magical way with food. I was inspired by a particular recipe called “Skillet-Baked Eggs with Spinach, Yogurt, and Chili Oil.” I have not stopped thinking about it since reading the article while stuck on a hot, crowded plane a few weeks ago. It whisked me away to a happy place, and I could not wait to get home and see what I could come up with.
Ottolenghi’s technique can be found throughout the Green Egg Skillet Bake, but the flavor profile is quite different. It focuses on the richness of cumin and hearty greens which are perfectly highlighted by a liberal dose of red pepper flakes.
So, who is making breakfast tonight?
Green Egg Skillet Bake (Inspired by Yotam Ottolenghi)
Time in Kitchen: 25 minutes
Nutrition information per serving: 365 cals, 16 carbs, 24 fat, 17 protein
(Diet tip: Cut 6 grams of fat and 55 calories by using half the olive oil)
2 tablespoons olive oil
1 sweet white onion, thinly sliced
4 cups collard greens, roughly chopped
4 cups spinach, roughly chopped
2 cloves garlic, minced
1 teaspoon cumin
½ teaspoon oregano
¼ teaspoon salt
½ teaspoon red pepper flakes
5 white mushrooms, sliced
4 organic large eggs
For the Sauce
2 tablespoons Greek yogurt (dairy alternative: vegan cream cheese)
1 tablespoon milk (dairy alternative: plain coconut milk)
1 clove garlic, minced
2 teaspoons red chili paste
Pinch of salt
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.
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.