My little volcano – Egg nests in a green crater
Mon petit volcan – Nids d’oeufs en cratère vert
I got inspired by a very popular Turkish dish called “Mthlama” made out of Swiss chards, onions, mint and eggs. I used kale in this dish, simply because I love the texture of a thicker green leaf.
Turkish cuisine has combined flavors of Mediterranean and Arabic cuisine, of course Ottoman Empire was so powerful and rich in culture and arts, that left a huge trace in a large part of the Asian continent. Turkish cuisine is high in colors and flavors, it has evolved during centuries into a very refined cuisine. Due to their geographical location, the seven Turkish regions have various specialties all sharing a common point of having powerful flavors. I would like to visit Turkey some day, not only for their gastronomy but for their designers as well.
When you’re in the mood for some greens, this is a very fragrant and light recipe that will satisfy you without leaving you hungry. I would not call this a very elegant nor sophisticated dish, it’s definitely a rustic dish that sits in your plate with an imperfect shape. But when the yolks starts dripping on the minty greens, and you dip your “mouillette” (toasted bread sticks for dipping) in it, it is pure pleasure…you know, one of those simple pleasure, such as smelling a rose, or biting on a crunchy and fresh piece of baguette (that’s the French in me).
So if you have a bunch of greens but have no idea on how to prepare them, this is perfect. It does not need advanced culinary skills, just a few eggs, mint, et voilà c’est prêt!
Ingredients for 4
- 2 bunches kale
- 2 tbs olive oil
- 1/2 onion, chopped
- 1/3 cup vegetable broth
- 1/4 tsp paprika
- 3 tbs mint
- 4 eggs
- 4 slices country bread sticks, toasted
- salt and pepper
Blanch kale for 5 minutes in salted boiling water. Drain and chop in small strips, removing the stem which tends to be hard.
Heat olive oil in a pan, add onions and brown then them. Add Kale and broth, cover and let the kale cook and soften. Adjust with salt and pepper. Add paprika and mint and stir for another 5 minutes until the water and juices evaporates.
In a baking and deep dish, form little nests and break an egg in the middle. Add salt and pepper on top of the egg and drizzle with olive oil.
Cook in a pre-heated oven at 375F for 10 minutes, ensuring the egg is not over-cooked. Serve with toasted bread.
This entry was posted by silvia on September 15, 2010 at 5:00 am, and is filed under Vegetables, Vegetarian - dairy. Follow any responses to this post through RSS 2.0.You can leave a response or trackback from your own site.
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Mmmm.. this sounds wonderful with the warm egg and the greens. Sounds so interesting that it also has mint! I have never tasted anything like it but I bet I would love it!
Silvia, you may have been inspired by a Turkish dish, but when I saw this I was thinking southern soul food! Must be the greens (and the mint) – I love how rustic and homey this dish is.
I agree with Priscilla! I can imagine using a variety of greens for the nest. Definitely comforting and refreshing at the same time!
Very cute presentation! Oooo… I would love to learn more about Turkish cuisines. Thank you for sharing such wonderful recipe. Hope you’re having a wonderful day.
very tasty looking!
How I wish that were waiting for me in my kitchen right now, Silvia!
So clever a presentation and I do love kale!
I love this! It’s an impressive breakfast/brunch dish. Will definitely try.
You know I love stuff like this, Silvia (smile)! And Turkish cuisine is so truly special. I could never put my finger on exactly why, but maybe your historical information explains at least some of its wonderment…
Even though this may be rustic…I still think it looks beautiful, and I would be very impressed if I was served this for breakfast, lunch or dinner! Thanks for sharing a bit of Turkish cuisine with us.
I love your post title. Very clever and perfectly describes the dish. You never cease to amaze me.
Kale is such an underrated and underused green. One of my favorites. You have inspired me to post a kale soup I make.
Nothing new here, you have been inspiring me since the first time I laid eyes on this blog!
I love this idea! Kale and eggs! YUM!
It is a bit like a volcano I can just imagine how wonderful these flavors and textures must be…
Silvia, it’s gorgeous! Not that I’m surprise, all your dishes are. I love the idea of kale and eggs–I would have NEVER thought of that!
J’adore la Turquie et les plats turques; ceci aurait pu être un plat du Liban d’ailleurs, avec les blettes qui sont tellement appréciées ici; délicieux on a envie d’avaler l’oeuf et les greens tout autour
Oh I want to make this. I am growing Kale and I am a fanatic for anything with an egg. Love this post, sweetie.
Oh my goodness — I LOVE doing this with leftover spinach. Such a delicious and simple dish. You’ve inspired me to make it again with chard.
what a beautiful presentation , I don’t know too much about Turkish cuisine, but it looks positively delicious! I would love to break that egg on those greens!
Everytime I see a gorgeous bouquet of kale, I scoop it up so that I can use it it most dishes where I would have otherwise used spinach, s. chard etc. I’m so glad that it was used in your Turkish inspired recipe.
BTW…just last week…I found a beautiful book highlighting Turkish cooking and baking…and the bonus was that I got it for an amazing price ;o) Now…what’s missing is some time to do it honours.
Silvia, once again, it was a pleasure to visit…buon appetito,
This looks right up my alley–easy but tasty! Sounds very similar to uova alla fiorentina but the mint and paprika sounds like an interesting twist….