Baked Eggs with Potatoes, Mushrooms & Kale

Prep time:  15 minutes
Cook time:  25 minutes
Serves 4

An utterly satisfying, rustic combination of fresh ingredients.  We devoured this for dinner, although it would be great any time of day.

About 4 tablespoons olive oil

1 onion sliced 1/4″ thick

1 teaspoon pimenton, hot smoked paprika (optional)
1 1/2 cups mushrooms sliced 1/4″ thick
4 cups kale, coarsely chopped

2 large potatoes sliced 1/4″ thick (about 2 – 2 1/2 cups)

4 eggs
Salt and pepper

Freshly shredded Parmesan cheese

Preheat your oven to 300.  Heat 3 tablespoons oil in a large cast iron (or oven proof) skillet over medium heat. Add the onions and sprinkle with the paprika if using.  Cook for 4 minutes, stirring occasionally, then add the mushrooms and the kale and cover.  Cook for 3 minutes, remove the cover and stir, and recover for another minute or two or until the kale is beginning to wilt.  Remove mixture to a bowl or plate with a slotted spoon, leaving any remaining oil in the skillet.  If necessary add a little more oil for the potatoes.  Cook the potatoes in the skillet in a single layer for 8 minutes, turning once, until browned on both sides and tender when pierced with a fork.

Spread the onion, mushroom and kale mixture over the potatoes in the skillet.  Crack the eggs evenly spaced over the vegetable mixture.  Slide the skillet in the oven and bake for 8-12 minutes or until the yolks are just set.

Bring the skillet out and serve with a spatula, seasoning to taste with salt, pepper and Parmesan cheese. 

Photo and Recipe by Tod Dimmick

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