I love cooking with fresh grene chiles in the fall. Serve this for a brunch full of flavor.


Subscribe to Sweet Paul


 

Serves 4

You will need:
2 garlic cloves
4 spring onions or 1 small leek
1 celery stalk
1 fresh green chili pod
2 tablespoons olive oil
1 thick bunch young kale
1 large bag baby spinach
1 teaspoon cumin
1 teaspoon paprika
sea salt flakes and black pepper from the mill, to taste
1⁄4 cup heavy cream
8 oz feta cheese
4 eggs
rustic bread, for serving
cherry tomatoes, for serving
  1. Preheat the oven to 380°F.
  2. Peel and chop the garlic cloves.
  3. Slice the spring onions and celery.
  4. De-seed the chili and remove the stem.
  5. Chop the chili into small cubes.
  6. Put the onions, celery, and chili into a frying pan and sauté in oil for a few minutes.
  7. Add the kale and spinach in a few batches, stirring all the while. Keep frying for 3 minutes or until the kale has softened.
  8. Season and stir well.
  9. Pour in the cream and crumbled feta.
  10. Let the mixture simmer until some of the cream has been absorbed.
  11. Make 4 wells and crack the eggs into them.
  12. Place the frying pan into the oven and bake for 7–10 minutes, until the eggs are done to your preference.
  13. Serve with peasant bread and cherry tomatoes.

TIP:

Photography by Recipes+styling by Sanna Kekalainen | Photography by Reetta Pasanen

Made it? Tell us about it–