By Chef Ella Freyinger

August 2021

4 Servings

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!