My Granny used to make this. Its a good summertime supper because it's fast & easy (which means I'm not heating my kitchen up)
Put a little bit of olive oil in a large skillet with a couple of cloves of minced garlic and a small finely chopped onion. Saute over medium heat until the onion is translucent and then add a big bundle of fresh chopped greens (we prefer Kale but I have used Swiss Chard). Add about a cup of chicken broth and the juice & zest from a lemon & put the lid on. Season to suit yourself. Simmer until the greens are wilted and done to your liking then take a large spoon and make pockets in the greens. Crack 1 egg into each pocket Cover and cook until the eggs are done to your satisfaction (we like the whites cooked but the yolks still runny) Sprinkle the eggs with salt and some red pepper flakes. We usually allow 2 to 3 eggs per person. We serve it over cornbread or thick toasted slices of homemade wholegrain bread.
It's pretty tasty!!
Put a little bit of olive oil in a large skillet with a couple of cloves of minced garlic and a small finely chopped onion. Saute over medium heat until the onion is translucent and then add a big bundle of fresh chopped greens (we prefer Kale but I have used Swiss Chard). Add about a cup of chicken broth and the juice & zest from a lemon & put the lid on. Season to suit yourself. Simmer until the greens are wilted and done to your liking then take a large spoon and make pockets in the greens. Crack 1 egg into each pocket Cover and cook until the eggs are done to your satisfaction (we like the whites cooked but the yolks still runny) Sprinkle the eggs with salt and some red pepper flakes. We usually allow 2 to 3 eggs per person. We serve it over cornbread or thick toasted slices of homemade wholegrain bread.
It's pretty tasty!!