Geoffrey Zakarian's Lucky Green Baked Eggs The Kitchen Food Network

The Kitchen is counting down to New Year's brunch starting with Geoffrey Zakarian's Baked Eggs with Kale, Green Chiles and Feta.
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Lucky Green Baked Eggs
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Easy
Total: 1 hr 5 min
Active: 40 min
Yield: 4 servings

Ingredients

Eggs:
1/4 cup olive oil
3 shallots, thinly sliced
6 cups julienned kale
One 8-ounce can green chiles, chopped
1/2 cup mixed green pitted olives, chopped
1/4 cup chicken stock
1 teaspoon anchovy paste
2 cloves garlic, minced
4 large fresh basil leaves
4 large eggs
Kosher salt and freshly ground black pepper
1/4 cup finely chopped sun-dried tomatoes, drained from their oil
1/2 cup feta
Freshly grated Pecorino-Romano
Sliced fresh chives, for garnish

Toast:
4 slices country bread
2 cloves garlic
1 tablespoon unsalted butter

Directions

For the eggs: Position an oven rack towards the bottom of the oven and preheat to 350 degrees F.

Heat a 10-inch saute or cast-iron pan over medium-low heat with the olive oil. Sweat the shallots until tender, about 8 minutes. Add the kale and saute until wilted, 2 to 3 minutes.

Add the green chiles, olives, chicken stock, anchovy paste and garlic and bring to a simmer. Braise, covered, until the kale is tender and the liquid has been almost fully absorbed, about 10 minutes.

Spread the mixture flat in the pan and make 4 wells to place the eggs. Lay a basil leaf in each well. Add an egg to each well on top of the basil leaves and sprinkle everything with salt and pepper. Sprinkle with the sun-dried tomatoes and feta.

Bake on the bottom rack until the eggs are set but still runny, about 10 minutes.

For the toast: Meanwhile, toast the bread in a toaster and rub with garlic cloves, then spread with the butter. Grate Pecorino over the eggs and sprinkle with chives, then serve with the toast.

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Geoffrey Zakarian's Lucky Green Baked Eggs | The Kitchen | Food Network
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