Farm Eggs with Braised Greens & Tomato

By Elizabeth Winslow
Eggs & Braised Greens

Farm Fresh Eggs

There’s a certain liberating freedom that comes from cooking what the season offers. I love strolling the market on a Saturday morning, buying what looks beautiful, and deciding what to cook later. No more exhaustive weekly menus and cross-referenced shopping lists—instead I rely on a community of farmers and a well-stocked pantry. With one bunch of greens and a few staples, I can make a satisfying skillet-ful of tangy tomato sauce and slow-simmered hearty greens. I crack four eggs into the mix, cook until they are just set, then scatter a little parmesan on top and serve with grilled, crusty sourdough for dipping. No fancy ingredients and no preplanning required–just the kind of simple, hearty supper we all crave on a weeknight. And, did I mention there would be just one pot to wash?

Hearty Greens

Eggs & Braised Greens


Farm Eggs with Braised Greens & Tomato

Serves 2-4

Farm Eggs with Braised Greens & Tomato

By Camille Styles


  • 1 onion, diced small
  • 4 cloves garlic, minced
  • olive oil
  • 2 28 oz. cans whole tomatoes
  • 2 large handfuls greens (spinach, mustard, collard, etc)
  • 4 farm eggs
  • grated parmesan cheese
  • grilled sourdough, foccacia or ciabatta


  1. In a skillet with high sides, saute onion and garlic in olive oil until tender.
  2. Drain and crush tomatoes with your hands or pass through a food mill and add to skillet. Season to taste with salt and pepper and simmer until sauce thickens slightly.
  3. Cut greens into ribbons and rinse in colander. Shake some of the water off, and add to tomato sauce. Cover partially and cook until greens are tender.
  4. Remove lid, and make 4 wells in the sauce. Carefully crack one egg into each well, sprinkle with salt, cover, and cook until eggs are just set.
  5. Sprinkle with parmesan and serve with grilled bread.

Comments (14)

  1. Dori says:

    This sounds so good. Wish I didn’t have to work today so I could make this right now!!

    1. Elizabeth Winslow says:

      Thank, Dori! Something to look forward to tonight . . .

  2. jenna @ says:

    I love this simple, delicious dish. It would be perfect for breakfast or dinner!

    1. Elizabeth Winslow says:

      Thanks, Jenna–enjoy!

  3. Molly McConn says:

    Want to have this for dinner while there’s still a bit of a chill outside! Looks so warm and cozy.

  4. maffjones says:

    This sounds so good! Going to have a go at making this at the weekend!

  5. Clever Girl Reviews says:

    Everytime I see a dish like this I wish I wasn’t allergic to eggs!

    1. Elizabeth Winslow says:

      Oh, that’s such a bummer!

  6. heidi says:

    Yep. I’m definitely making this for dinner this weekend. I love adding all sorts of spices to dishes like this.

    1. Elizabeth Winslow says:

      Heidi, I’m thinking some smoked paprika would be fab!

  7. Jane says:

    I think it’s worth noting that this is a take on the traditional Israeli dish “shakshuka”. Great recipe. Thank you

    1. Elizabeth Winslow says:

      Absolutely, Jane–love making that version in the summer when peppers are in season!

  8. Suzy @ The Mediterranean Dish says:

    Wow, this is my kind of hearty brunch! Great recipe and beautiful photography.

  9. Thalia @ butter and brioche says:

    I have a feeling these baked eggs would make such a delicious dinner tonight, thanks for the recipe and beautiful post.

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