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Breakfast | |
| 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 (this recipe makes enough for about 6 eggs if you want) 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 | |
| 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. | |
Excellent | |
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