Spicy Simmered Eggs with Kale and Potato

Spicy Simmered Eggs with Kale and Potato


  • Large cast iron frying pan with lid
  • Medium cast iron frying pan


For potatoes

  • 2 tbsps Extra virgin olive oil
  • 3 large/medium Yukon or similar potatoes, sliced thinly
  • 1/2 tsp fine salt
  • 1/4 tsp freshly ground black pepper

For greens and eggs

  • 2 T unsalted cultured butter
  • 4 scallions, white and green parts chopped
  • 2 cloves garlic, minced
  • 2 bunches kale or similar greens, stem end removed and greens chopped coarsely
  • 1 lemon, zested and juiced
  • 1 cup chicken stock
  • 4 large eggs
  • Additional salt and pepper
  • red pepper flakes


Cook potatoes

  • Heat olive oil in medium frying pan over medium-high heat.
  • Add sliced potatoes, salt, and pepper.
  • Saute potatoes until soft and golden brown.

Cook greens

  • While potatoes are cooking, melt butter in large frying pan over low heat.
  • Add scallions and garlic. Cook, stirring, until fragrant.
  • Add half the greens and saute, stirring frequently, until greens begin to wilt, about 2 minutes.
  • Stir in remaining greens and repeat.
  • Stir in lemon zest and juice.
  • Simmer, stirring occasionally, until greens soften, about 6 minutes.

Cook eggs

  • Use back of a spoon to create pocket for each egg in greens. (Depending on the green used, this may not be possible.)
  • Crack one egg into each pocket.
  • Reduce heat to medium-low.
  • Season eggs with salt and pepper.
  • Cover pan and let eggs cook until almost opaque, 4 to 5 minutes.
  • Turn off heat. Let eggs rest, covered, until done to taste.


  • Put cooked potatoes in four shallow bowls.
  • Place greens and eggs on top of potatoes.
  • Sprinkle with red pepper flakes to taste.
  • Serve.


Adapted from Williams Sonoma.