What you have here, my friends, is your all-in-one breakfast of champions. Sautéed spinach and kale cooked with onions, garlic, and herbs, speckled with chickpeas, studded with creamy cheese, and topped with baked eggs. Flavored with fresh lemon and za’atar. Drizzled with good olive oil and dusted with red pepper flakes. Sounds like a good idea to me. And, even though this recipe is in the brunch chapter, please feel free to make it any time of day. God knows I have.
Recipe courtesy of I Heart Kosher: Beautiful Recipes from My Kitchen
- Cook Time
- Prep Time
- 2 tablespoons light olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chopped herbs
- 1 box (10 oz/280 g) frozen chopped spinach, thawed and drained well of excess liquid
- 3 cups (225 g) washed and stored kale
- 1 can (15 oz/430 g) chickpeas, drained and rinsed
- Juice of 1 lemon
- 1 tablespoon za’atar
- Kosher salt and freshly ground black pepper
- ½ cup (60 g–110 g) crumbled feta or ricotta cheese
- 6 large eggs
- Extra-virgin olive oil, to serve
- Red pepper flakes, to serve
In a large sauté pan, heat the oil over medium-high heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and herbs, if using, and cook for 2 minutes longer. Stir in the spinach and kale and sauté until softened, about 3 minutes. Add the chickpeas, lemon juice, za’atar, 1 teaspoon salt, and 1/2 teaspoon black pepper, and toss all together. Taste and adjust the seasoning to your liking.
Reduce the heat to low and bring the mixture to a simmer. Place a few mounds of cheese over the top of the greens. Use a wooden spoon to form 6 craters (indentations) in the greens; this is where the cracked eggs will be dropped. Working with one egg at a time, crack an egg into a small bowl (to catch any loose shells), and then pour it into the crater. Repeat with the remaining eggs. Raise the heat to medium, cover the sauté pan, and cook for 4 minutes. Uncover and cook for a few minutes longer, depending on the doneness of the eggs. The goal is to have the whites slightly firm but the yolks still runny. Remove from the heat, drizzle with extra-virgin olive oil, and sprinkle with red pepper flakes. Serve right away.
Make-Ahead Tip: The greens and chickpeas can be kept in the sauté pan on the counter for up to 2 hours until ready to reheat and add the cheese and eggs.