- Cooking Time: 30
- Servings: 2
- Preparation Time: 10
- -eggs (1-2 per person)
- -28 oz can fire roasted and peeled tomatoes
- -1 yellow onion
- -4 cloves garlic
- -1 cup packed baby spinach/kale
- -red pepper flakes to taste
- -salt and pepper to taste
- -olive oil for cooking
- -1/4 cup chopped parsley
- -shredded mozzarella
- -truffle oil for drizzle at the end
- Start by sautéing the onions in a pan until translucent. Add the garlic, cook for 2-3 minutes with the onion, then add the kale/spinach mix (or any wiltable greens) and wilt down.
- Once wilted, add the can of tomatoes and mix well with other ingredients and cook over medium low heat. Once the liquids reduce a little bit, gently crack the eggs onto the tomato mixture, making sure to spread the eggs out so they don’t crowd each other. You can do 3-4 in this case.
- Monitor the eggs until the whites cook up, and the yolks are still runny. Once the egg whites look fully cooked, sprinkle the 1/4 cup or so of the parsley, some red pepper flakes, and some shredded mozzarella over everything.
- Spoon 1-2 eggs onto a bowl, drizzle with a little bit of truffle oil, and top with some more red pepper flakes to finish it off (can you tell I like red pepper flakes?).
NotesI enjoyed something similar while I had brunch at Sagra in Austin, and decided it was one of those dishes that seems like it took so much time and effort to make, but it really doesn't!! You can control the heat with the amount of red pepper flakes you add, and adding a drizzle of truffle oil at the end gives it great depth of flavor.
Submitted by: "Ane Urquiola"
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