LUCKY GREEN BAKED EGGS

Lucky Green Baked Eggs image

Provided by Geoffrey Zakarian

Time 1h5m

Yield 4 servings

Number Of Ingredients 18

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
4 slices country bread
2 cloves garlic
1 tablespoon unsalted butter

Steps:

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.