Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 6 cloves garlic
  • 1 1/2 teaspoons sweet paprika
  • 1 pound kale (stemmed and coarsely chopped)
  • Kosher salt
  • 1/2 cup canned or homemade chicken stock or vegetable stock
  • 4 ounces feta cheese (crumbled)
  • Freshly ground black pepper
  • Pinch of red pepper flakes
  • Juice of 1/2 lemon (about 2 tablespoons)
  • 6 large eggs
  • Greek yogurt
  • Za’atar
  • Chopped fresh flat-leaf parsley
  • Crusty bread (optional)

Instruction

  • Preheat the oven to 350ºF (175°C).
  • In a largish cast-iron skillet or cocotte over medium heat, warm the oil. Add the garlic and paprika and cook, stirring, for 30 seconds, then add the kale in 2 or 3 batches, allowing it to wilt slightly in between batches so it can all fit comfortably in the skillet. Add a generous pinch of salt and cook, stirring often, until the kale is softened, 7 to 9 minutes. Stir in the stock and cook until slightly reduced, about 5 minutes more. Add the cheese, a few turns of black pepper, a pinch of red pepper flakes, and the lemon juice. Taste and adjust the seasoning as desired. Remove from the heat.
  • If using a skillet or cocotte, use the back of a large spoon to create 6 wells evenly distributed in the kale mixture. If using mini cocottes, distribute the kale mixture among 6 dishes and use the back of a large spoon to create a well in the center of each.
  • Crack an egg in each well and bake, uncovered, until the whites are cooked but the yolks are still runny, 10 to 15 minutes.
  • Top each cocotte with a drizzle of yogurt and a sprinkle of za’atar, parsley, salt, and pepper and serve immediately, with crusty bread if desired.