- 1 1/2 cup Spinach and kale, cooked
- 3 Eggs
- 1 tomato, sliced
- 4-6 heads of garlic, minced
- 1/2 a yellow onion
- 1/2 a large carrot, shredded
- 1/2 cup of red wine
- salt + pepper to taste
- 1/2 cup shredded Parmesan cheese
- 1 teaspoon chopped fresh rosemary
- olive oil
Saute the spinach/kale mixture separate until most of the water is cooked out…and set aside in a bowl.
Add olive oil to a warm pan and drop in the onions, carrots and garlic. Stirring often, cook until onions are translucent. Add salt and pepper. Add the wine and tomatoes. Cook until much of the liquid has been cooked out of the mixture and the tomatoes are soft. Once cooked, add to the spinach with the rosemary and cheese.
Lightly grease an oven safe dish. Turn mixture out into the dish. Separate three holes for the eggs. Add your eggs to the holes. You may need to pinch the edges of your mixture together higher to keep the eggs from touching and ruining your aesthetic.
Bake at 450 degrees for about 10-12 minutes. Much longer than that may turn all your eggs hard. Just keep an eye on them to keep some yolk runny.
Adapted recipe from smitten kitchen. If you want to know how to make a bigger batch for an amazingly impressive brunch …check out her page!
See more recipes at my food blog!
Une Peach 