You are not logged in. | Log In


Is this you? Log in here.

Printer-Friendly: 3x5 | 4x6 | Letter

Baked Eggs In Garlicky Collard Greens and Sweet Potatoes by

Tags: Cheap

Prep night before: - Roast sweet potato Website for detailed pictures of each step:


1 teaspoon olive oil
3 cloves garlic, thinly sliced
1 bunch collard greens, stems removed, leaves thinly sliced in -inch ribbons
sprinkle of paprika
a roasted sweet potato, wedges cut into 1-inch pieces
2 large eggs*
⅛ teaspoon kosher salt
freshly ground pepper


1. Preheat the oven to 200C.

2. Heat olive oil in a medium skillet over medium heat, then add the sliced garlic, sliced collard greens, and paprika.

3. Cook, stirring often, until the collard greens are bright green and slightly tender, about 2 minutes.

4.Add the sweet potatoes and spread the vegetables to cover the bottom of the pan, creating small nests for the eggs, then crack the eggs on top of the vegetables.

5. Season with salt and pepper.

6.Bake in the preheated oven until the whites are set but the yolks are still runny, 8-10 minutes. Eat immediately while its warm.

Servings: 1

Nutrition Information (per serving):
Calories 365
Fat 14.4 g
Saturated Fat 3.9 g
Cholesterol 372 mg
Sodium 368 mg
Carbohydrates 37.8
Fiber 7.1 g
Sugars 13.2 g
Protein 18.2 g

Back to Top