Serves 6: This recipe comes from the archives of the famous artist Frida Kahlo, who frequently made this dish for herself and her husband, artist Diego Rivera.

Tools Needed: Chopping board, kitchen knife, 1 lg. frying pan, 1 saucepan, blender or food processor 

Ingredients:

  • ¾ lb. collard, kale, or mustard greens 
  • 1 can low-sodium diced tomatoes
  • 4 fresh eggs 
  • sea salt
  • 1 lg. onion, diced 
  • 1 clove garlic, crushed and diced
  • 2 tbsps. Italian seasoning, or seasoning mix 
  • 2 tbsps. olive oil

Instructions: 

Put 1 Tbsp. of oil into a saucepan and warm over medium heat. Peel & dice onion and toss into saucepan, stirring to coat. Allow onion to cook, stirring frequently for 3-5 minutes or until the onions are translucent. Add the garlic and stir until fragrant, between 30 seconds and 1 minute. Add the canned tomatoes, juice and all and allow to simmer for about 20 minutes or until onions are soft. 

While the sauce cooks, take your greens and cut out the thick stalks and veins (save for stock, compost, or discard). Roll the leaves up into a small tube. Slice thin strips off the tube, like slicing salami. Set aside.

Remove the sauce from heat, and pour contents into a blender or food processor. Blend until smooth, then pour back into the saucepan. Add seasonings, and return to a low heat until needed.

In a large frying pan, add a thin layer of water and the greens. Cook over medium heat, stirring occasionally until greens are wilted, about 8 minutes. If the pan runs dry during this step, just add a little more water. When greens are wilted, salt to taste. Then, add ½ cup of tomato sauce (remaining sauce can be stored in the fridge for up to 3 days in a closed container) to the greens and stir, incorporating the sauce completely into the greens. Reduce heat to low.

Then, add the remaining oil and stir again, carving out four small wells in the greens. Into each well, crack an egg. Cook on low heat until the whites have formed but the egg yolk is still runny. When ready, plate the greens and nested eggs. Sprinkle each egg with a little sea salt, and serve. The warm yolk will create a beautiful sauce with the greens for a delightful, healthy breakfast that will keep you going throughout the day!   

Nutritional Facts: Calories per serving: 210  ~  Total Fat: 12g  ~  Sodium: 385g  ~  Sugars: 5g  ~  Protein: 9g ~ Carbohydrates: 14g ~ Fiber: 4g