By Chef Ella Freyinger
Feel good food. That’s what this recipe is to me, full of textures, flavors and perfect for any meal of the day.
- 2 pounds mixed greens (about 3 bunches)
- 2 shallots, thinly sliced
- 4 cloves garlic, sliced
- 3 tbsp coconut oil
- 1” piece ginger, peeled and thinly sliced
- 1 Fresno chile, thinly sliced (seeds removed for a more mild result)
- 1 1⁄2 cups full fat coconut milk
- 8 FE eggs
- 1 tbsp toasted sesame seeds
- 1 tbsp sumac
- 1⁄4 cup fresh mint leaves
- Preheat oven to 450° F
- Prepare the greens by removing the stems and cutting into 1” ribbons.
- Place a large, oven safe skillet over medium-high heat. Add coconut oil and shallots - cook until light golden brown, about 5 minutes. Add garlic, ginger and chile. Season mixture with salt. Cook until toasted and fragrant, about 2 minutes. Add coconut milk and bring to a simmer. Cook for 5 minutes.
- Add greens in batches, allowing each addition to wilt slightly before adding more.
- Cook for 10-15 minutes or until greens are tender. Season with salt if needed.
- Using the back of a spoon, make 8 indentations in the surface of the eggs. Place 1 egg in each indentation.
- Place the skillet into the oven and cook until the egg whites are set and the yolks are still runny, about 5 minutes.
- Garnish with sesame seeds, sumac and mint leaves.
- Enjoy with thick slices of your favorite rustic bread!