This is a new brunch favorite of mine any day of the week. It is eggs baked over a vegetable stew in a skillet however this is a earthy green version minus the tomatoes. Another great addition is spicy sausage if you are so inclined. Enjoy!
- 3 tablespoons of olive oil
- 1 diced onion
- 2 diced green bell peppers
- 1 seeded and diced jalapeno pepper
- 3 minced cloves of garlic
- 1 pound of diced Yukon Gold potatoes
- 1 tablespoon diced fresh thyme leaves
- salt and pepper
- 1 1/2 cups chicken or vegetable stock
- 1 bunch of diced broccoli rabe
- 1/2 teaspoon red chile flakes
- 4-6 eggs
- 6 tablespoons of shredded Parmesan cheese
Step 1: Heat 1 tablespoon of the oil in a heavy 12- to 14-inch skillet; cast iron is best. Add onions, bell peppers and jalapeños and sauté on medium about 10 minutes until vegetables are tender and starting to color. Stir in garlic, cook for a minute or two, then stir in potatoes. Reduce heat a bit and sauté another 5 minutes, stirring occasionally. Season with salt and pepper and add thyme.
Step 2: Add broth and cook on medium-low until much of it has evaporated and potatoes are tender, about 15 minutes. Add broccoli rabe. Cook, stirring occasionally until broccoli rabe has wilted, softened and reduced. Fold in chile flakes and season with more salt and pepper if needed. Turn off heat. Smooth top of vegetables and use the back of a soup spoon to make 4 or 6 evenly spaced shallow depressions in the mixture.
Step 3: Light broiler and adjust a rack fairly close to the heat. Just before serving, break an egg into each of the depressions in the vegetables. Place skillet under the broiler until whites are set and yolks are still runny (they’ll wiggle if gently touched), 1 1/2 to 2 minutes. Dust each egg with cheese and enjoy!