Taking a cue from Shakshuka, this one-skillet breakfast features eggs simmered in sauce. We added hominy and kale to make this dish hearty enough to keep you full all morning.
| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 onion, diced
- Kosher salt
- 2 cloves garlic, minced
- 1 15-ounce can white hominy, drained and rinsed
- 3/4 cup salsa verde
- 1 5-ounce package baby kale (about 8 cups)
- Freshly ground pepper
- 8 large eggs
- 1 cup shredded Mexican cheese blend (about 4 ounces)
- Fresh cilantro, for topping
- Corn tostadas, for serving
Instructions
- Preheat the oven to 375 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the onion, season with salt and cook, stirring frequently, until lightly browned, 5 minutes. Add the garlic and cook, stirring, 2 minutes. Add the hominy, salsa and 3/4 cup water. Bring to a boil, then reduce the heat to a simmer and cook until thickened, about 5 minutes.
- Add the kale in batches, stirring after each addition to wilt the greens. Season with 3/4 teaspoon salt and a few grinds of pepper. Remove from the heat.
- Make 8 indentations in the mixture with the back of a large spoon and crack an egg into each well. Season with salt and pepper and top with the cheese. Transfer the skillet to the oven and bake until the egg whites are set, about 11 minutes. Top with cilantro. Serve with tostadas.
Nutrition Facts
| Calories | 430 |
| Total Fat | 26 grams |
| Saturated Fat | 9 grams |
| Cholesterol | 399 milligrams |
| Sodium | 1242 milligrams |
| Carbohydrates | 24 grams |
| Dietary Fiber | 4 grams |
| Protein | 22 grams |
| Sugar | 7 grams |
Reviews
Get rid of the hominy and you are good. Not needed here
Not bad.