Lucky Green Baked Eggs

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


  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.