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« In My Kitchen: May 2014
Sourdough Apple & Fig Bread »

Skillet Baked Eggs – Kale, Tomato Beans & Dukkah

May 15, 2014 By JJ 12 Comments

Skillet Baked Eggs

By the looks of my posts these days you’d think all we eat is dessert.

My Instagram feed however is quite a different story, a bit more of a social media smoke and mirrors filtered within an inch of its life realistic view of what makes it to the table.

Skillet Baked Eggs

Working from home and being a big fan of using-leftovers-until-there-is-nothing-left-over can make for some interesting combinations, but the results are (generally) wholesome and filling.

Now as much as I tend to just sautee a whole raft of unrelated ingredients together and stick an egg on top, true baked eggs may well be my favourite brunch dish.

Skillet Baked Eggs

However most days turning on the oven — even for just 15 minutes — is both a waste of energy and too long a wait, so making faux-baked eggs on the stovetop is the perfect quick fix.

Not only can you use whatever is leftover in the fridge but it takes only minutes from start to finish before you’re digging in.

Skillet Baked Eggs

As a side note, this skillet was actually a random-workday-eaten-at-the-computer lunch that would usually be on IG and nowhere else… But it was so representative of how I eat (and what I want to share here more often) that I couldn’t resist pulling out the camera to snap a few shots. Now on to the eggs…

Skillet Baked Eggs

Skillet Baked Eggs – Kale, Tomato Beans & Dukkah

Skillet Baked EggsSkillet Bakes Eggs are a great one-dish meal at any time of day. While they can be made with pretty much anything in the fridge this version uses kale and leftover vegetarian chilli. The recipe serves one but works just as well with a larger skillet and multiplied ingredients.

Serves 1, multiply as desired

INGREDIENTS

  • 2 large handfuls thinly sliced kale
  • ½ – ¾ c Turkish baked beans or vegetarian chilli
  • 1 egg
  • 2 tsp dukkah or toasted sesame seeds
  • olive oil, sea salt, cracked pepper
  • toast, flatbread or tortillas, if you wish

METHOD

Just the basics:

Saute kale, warm beans, crack egg in the middle, cover and cook until done. Sprinkle with dukkah and drizzle with oil before serving. Season to taste.

All the details:

Heat a small skillet over medium heat. Saute kale in a drizzle of oil for a minute or two. Add a splash of water and cover to steam for another minute or so.

Push kale to the edges and add beans to the centre. Stir for a minute or two, without disturbing the kale, to warm the beans then make a hole in the centre.

Drizzle in a bit of extra oil into the hole and, when it is sizzling at the edges, crack in the egg. Cover pan and cook 90 seconds. Check egg and cover to cook longer if desired.

Sprinkle with dukkah and drizzle with oil. Season to taste, serve in pan or carefully nudge out into a bowl.

COOK’S NOTES

  • Strip kale leaves from centre tough stems before slicing.
  • Feel free to use two eggs if you’re a two egg kind of person.

vegetarian // gluten-free // dairy-free // soy-free // nut-free // almost recipe

 

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Filed Under: All Posts, Food, RecipeBox Tagged With: Almost Recipe, Breakfast, Brunch, Dairy Free, Eggs, Gluten Free, Lunch, Vegetarian

Comments

  1. My Kitchen Stories says

    May 15, 2014 at 11:02 pm

    I’d love this for lunch or anytime at all. Yum

    Reply
  2. Emilie@TheCleverCarrot says

    May 16, 2014 at 3:45 am

    This looks fabulous- I’d eat this any time of day! I’m a big fan of ‘fridge creations’ in an attempt to be less waste full (you’re not the only one!) I’ll have to try it with an egg next time 😉

    Reply
  3. The Life of Clare says

    May 16, 2014 at 8:18 am

    These photos are stunning! I love baked eggs! Good on you for sharing your ‘real’ food.

    Reply
  4. laurasmess says

    May 16, 2014 at 11:30 am

    I love baked eggs in all different variations – in particular, huevos rancheros and shakshouka. I love this variation of classic baked eggs and beans – the vibrant kale adds such a nutritional punch! Definitely a must-try xx

    Reply
    • JJ says

      May 17, 2014 at 12:58 am

      You’ve just named two of my faves! I think I may need to find a cafe with baked eggs this weekend ;D

      Reply
  5. Annie @ The Random Foodie says

    May 16, 2014 at 11:43 am

    been obsessed with baked eggs at brunches these days. this looks very delicious and easy to make 🙂

    Reply
  6. Helen (Grab Your Fork) says

    May 16, 2014 at 3:07 pm

    Yum. Can’t beat baked eggs! And kale seems to be popping up so easily in all the shops now!

    Reply
    • JJ says

      May 17, 2014 at 12:58 am

      It’s evvvvverywhere – beware the kale 😉

      Reply
  7. cheri says

    May 16, 2014 at 3:29 pm

    What a wonderful dish, I am always putting an egg on something and calling it a dish, your dish is much more sophisticated. Beautiful pictures!

    Reply
    • JJ says

      May 17, 2014 at 12:59 am

      Haha that is my usual approach!

      Reply
  8. Sara | Belly Rumbles says

    May 24, 2014 at 4:32 pm

    The perfect one pan breakfast/brunch/lunch/whenever you feel like it really 😉

    Reply
  9. Martine @ Chompchomp says

    May 26, 2014 at 11:31 am

    Am definitely with you here, on my days working from home I too create some concoctions of left overs and nearly always it tastes better with an egg.

    Reply

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