This gutsy North African dish of eggs poached in a super-flavorful tomato-based sauce gets even better with the addition of a mountain of greens. It makes a great brunch or dinner for a crowd of holiday guests.

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Credit: Erin Kunkel

Recipe Summary test

1 hr 45 mins
Serves 6


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°. Remove stems and large ribs from greens and finely chop; set aside. Coarsely chop leaves and set aside.

  • Toast cumin, coriander, and fennel in a small frying pan over medium heat until fragrant, 1 to 2 minutes. Grind seeds with a mortar and pestle. Add paprika, chile flakes, pepper, and cardamom; set aside.

  • Set a 9- by 13-in. or similar baking dish in oven to heat. Heat oil in a 6- to 8-qt. pot over medium-high heat. Add onion and chopped stems; cook, stirring often, until golden brown, 10 minutes. Stir in garlic, jalapeño, and spices. Add half the greens; cook, stirring, until wilted, 2 minutes. Add remaining greens; cook until barely wilted.

  • Stir tomato sauce, broth, and salt into greens and bring to a boil. Reduce heat to medium-low, partially cover, and cook until greens are just tender, 5 to 7 minutes. Set aside 3 tbsp. feta cheese and 1 tbsp. each parsley and cilantro; stir the rest into greens.

  • Arrange greens in preheated dish. Nestle eggs into greens. Bake until egg whites are just set, 12 to 18 minutes. Scatter reserved feta, parsley, and cilantro on top.

  • Make ahead: Through step 3, chilled, 1 day; preheat oven with -baking dish in it, reheat greens inpot, and continue with step 4.

Nutrition Facts

423 calories; protein 25g; fat 32g; saturated fat 10g; carbohydrates 20g; fiber 6.5g; sodium 1227mg; cholesterol 401mg.