Baked eggs with kale, green chiles and feta, as seen on The Kitchen, Season 19.
Recipe courtesy of Geoffrey Zakarian

Lucky Green Baked Eggs

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  • Level: Easy
  • Total: 1 hr 5 min
  • Active: 40 min
  • Yield: 4 servings





  1. For the eggs: Position an oven rack towards the bottom of the oven and preheat to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Bake on the bottom rack until the eggs are set but still runny, about 10 minutes.
  6. 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.