Eggs & Greens some of my favorite things! We have a lovely egg man who delivers eggs (local pastured chicken or duck) on Saturday mornings. I grow collard greens in small garden boxes just next to the sidewalk. With urban gardening, you do with whatever space you have. The plants don’t seem to mind. A quick dinner or breakfast these eggs and greens are healthy, substantial, and comforting.
You will need:
3 cups prepared tomato sauce (store-bought or homemade)
4 eggs ( I used duck eggs for this meal but chicken would be great as well)
mozzarella (half a cup each serving, I used small balls but any form will do)
*I garnished with red chili flakes and fresh parsley. I love the heat from the pepper flakes and the freshness of the parsley.
This makes two servings. You will need oven-safe personal baking dishes. You can use a cast iron skillet or baking dish and serve from these vessels easily.
Preheat the oven to 375 degrees. Heat the sauce in a saucepan and pour into an oven-safe dish. Carefully crack your eggs over the sauce. Sprinkle mozzarella cheese evenly around the eggs but not covering the yolks. I like to see the yolks cook so I know when to pull them out of the oven. I enjoy the whites fully cooked but the yolks runny. Place in the oven on the middle rack. It should take about 20 minutes for runny yolks and 30 minutes for cooked yolks. Ovens have varying temperatures and it may take longer in your oven. I suggest peeking in to watch starting at 15 minutes. The yolks will continue to cook in the sauce when you take them out. I always take them out just before I think they are actually done. You could sprinkle with parmesan, chili pepper flakes, oregano, parsley, or drizzle cold pressed olive oil all to add flavor and some for additional nutrition. Enjoy!