By the looks of my posts these days you’d think all we eat is dessert.
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.
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.
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 – Kale, Tomato Beans & Dukkah
Skillet 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
- 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
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.
- 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