By the looks of my posts these days you’d think all we eat is dessert.
- My Instagram feed however is quite a different story, a bit more of a social media smoke and mirrors filtered within an inch of its life realistic view of what makes it to the table.
- Working from home and being a big fan of using-leftovers-until-there-is-nothing-left-over can make for some interesting combinations, but the results are (generally) wholesome and filling.
- Now as much as I tend to just sautee a whole raft of unrelated ingredients together and stick an egg on top, true baked eggs may well be my favourite brunch dish.
- However most days turning on the oven — even for just 15 minutes — is both a waste of energy and too long a wait, so making faux-baked eggs on the stovetop is the perfect quick fix.
- Not only can you use whatever is leftover in the fridge but it takes only minutes from start to finish before you’re digging in.
- As a side note, this skillet was actually a random-workday-eaten-at-the-computer lunch that would usually be on IG and nowhere else… But it was so representative of how I eat (and what I want to share here more often) that I couldn’t resist pulling out the camera to snap a few shots. Now on to the eggs…
- Print Recipe
- Skillet Baked Eggs – Kale, Tomato Beans & Dukkah
- Skillet Bakes Eggs are a great one-dish meal at any time of day. While they can be made with pretty much anything in the fridge this version uses kale and leftover vegetarian chilli. The recipe serves one but works just as well with a larger skillet and multiplied ingredients.
- 2 large handfuls thinly sliced kale
- ½ - ¾ c Turkish baked beans or vegetarian chilli
- 1 egg
- 2 tsp dukkah or toasted sesame seeds
- olive oil, sea salt, cracked pepper
- toast, flatbread or tortillas, if you wish