This recipe is a sort of a mix of a Greek Spanakopita and a green Shakshuka, but with simpler ingredients and just one skillet to clean. It is insanely delicious and a really nice transitional dish from heavy winter food to lighter springtime meals.
The best one-skillet spring recipe
Like I mentioned in this post, eggs are coming back into season around the spring equinox, right alongside tender greens and herbs. Like the saying goes, “what grows together goes together”, and pairing these seasonal ingredients results in a fresh, easy and delicious meal for literally any time of the day.
I used spinach that was growing in my greenhouse, but other tender greens like chard, beet greens or kale would work well here. Use whatever fresh green herbs you can get your hands on, but I think a blend of parsley, cilantro, dill and chives is a magical combination.
Eating everything green
As I was harvesting from the greenhouse for this recipe, I found a large patch of hairy bittercress thriving among the spinach. While most consider this a weed (and I do too), it is edible and tasted like pure life force without the “hairy” and “bitter” parts of it’s name. I harvested these before I composted them and threw them in with this dish. The more greens the better.
Everything Green Spring Egg Bake
- 4 farm-fresh eggs
- 6 oz spinach
- 4 green onions chopped
- 2 large garlic cloves chopped
- A handful fresh dill, parsley, chives, cilantro
- 3 oz sheep milk feta cheese
- 1/4 tsp chili flakes
- 1 T butter or oil
- Aleppo pepper & baguette for serving
- In an oven safe skillet, melt butter over medium heat. Add chopped onion, sprinkle with salt and cook until soft, stirring occasionally. Add garlic and chili flakes and incorporate briefly.
- Add spinach by the handful and gently wilt. The pan will feel over-filled but it will cook down quickly. It may take 2-3 batches of adding spinach to make room. Salt in between each time adding spinach. Finely chop fresh herbs and stir to incorporate.
- Heat oven to low broil. Meanwhile, use a spatula to make space for four eggs. Add a little butter or oil in each hole and gently crack an egg into each space. Cook on low heat until eggs begin to cook a little on the bottom.
- Transfer to broiler and broil for 3 minutes or until desired egg done-ness. Remove and quickly crumble feta on top. Serve with a huge microgreen salad on top and sprinkles of aleppo pepper.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @growingwithgertie on Instagram.