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Prep time
25 minutes
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Cook time
45 minutes
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Serves
1
Author Notes
Honey and Co is the name of a cookbook and a restaurant in London. When my daughter and I visited London pre pandemic we reserved at Honey and Co twice before we left. We ordered the shakshuka for our first meal. I just mail ordered one of their adorable cast iron pans for a single serving. —luvcookbooks
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Ingredients
- Greens
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Bunch
Greens- I like mustard greens and dandelions, but very flexible
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Bunch
Herbs, I like mint and parsley but flexible
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Piece
Pancetta, cut into small slabs
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Splash
Avocado oil
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Onion, chopped
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3 cloves minced garlic
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Oregano, dried or fresh
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Smoked paprika
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Aleppo pepper or other mildly hot pepper
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Salt and pepper
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Chicken broth
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Cup
Cooked greens
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2 teaspoons
Avocado oil
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1-2
Eggs, free range
Directions
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Wash and chop the greens.
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Render the pancetta. Add a little avocado oil and cook the onions until soft.
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Add all the other ingredients and cover the pan to let the greens cook down.
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Add a little chicken stock as needed to keep the greens from sticking. They should be a mass, broken down, not dry, but not swimming in liquid. This takes time depending on the type of green, but when the greens are cooked down, taste for seasoning. There should be lots of flavors that are comfortably melded. Adjust as needed.
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You have a lot of greens. Freeze some for other breakfast s if you like.
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Take the cast iron skillet, heat the avocado oil and add the greens. When they are nicely hot, crack in 1-2 eggs, cover the pan, and cook until the whites are set.
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Enjoy with pita on the side and a strong cup of hot coffee. At Honey and Co, they serve Turkish coffee in adorable pots that come to the table. I know it’s only a matter of time until I buy one.
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