SPICY GREEN TOMATO BAKED EGGS
Makes 4 to 6 servings
A Southern spin on shakshuka—eggs poached in a red tomato sauce—this quick-cooking dish is what brunch dreams are made of. Serve with crusty bread to sop up every bit of goodness.
2 tablespoons olive oil
4 cups chopped green tomatoes (about 3 medium)
1 small yellow onion, thinly sliced
3 cloves garlic, minced
1 bunch collard greens, stemmed and chopped (about 6½ cups)
1 (16-ounce) jar salsa verde
½ cup chopped fresh parsley
¼ cup chopped fresh dill
1 teaspoon kosher salt, divided
½ teaspoon ground black pepper
½ teaspoon ground cumin
¼ teaspoon crushed red pepper
6 large eggs
Garnish: fresh dill, crushed red pepper
1. Preheat oven to 375°.
In a 12-inch enamel-coated cast-iron skillet, heat oil over medium-high heat. Add tomatoes and onion; cook, stirring occasionally, until tender, about 5 minutes.