Breakfast
Skillet Eggs & Greens
Soft eggs cooked on a bed of wilted greens — one pan, ten minutes.
Ingredients
- 1 tbsp olive oil
- 1 small onion, finely sliced
- 1 garlic clove, sliced
- 150 g (5 oz) spinach or other leafy greens, roughly chopped
- 4 eggs
- a pinch of chilli flakes
- salt and black pepper
- bread, to serve
Steps
- Heat the oil in the pan over medium heat. Add the onion and cook for 3–4 minutes until soft.
- Add the garlic and cook for 1 minute, then add the greens and 2 tbsp water. Cover with the lid and let the greens wilt for about 2 minutes.
- Stir, season with salt and pepper, and make four small hollows in the greens with a spoon.
- Crack an egg into each hollow. Cover and cook on low heat for 4–6 minutes, until the whites are set and the yolks are cooked the way you like them.
- Sprinkle with chilli flakes and a little pepper, and eat straight from the pan with bread.
Swaps & variations
- Kale, chard or frozen spinach (thawed) all work instead of fresh spinach; kale needs 2 minutes longer.
- Crumble a little feta or grate some hard cheese over the top before covering.
- Add half a tin of drained white beans with the greens to stretch it to three people.