35 minsDinner

Moroccan baked eggs with turkey and simmered greens

Makes: four servings
Makes: four servings


  • 1 yellow onion
  • 1 ½ lbs ground turkey
  • 1 ½ tbsp minced garlic
  • ⅓ cup harissa
  • 4 cups crushed tomatoes
  • 6 cups kale
  • 8 eggs
  • ½ cup chopped cilantro
  • ½ cup chopped mint


  1. Preheat oven to 350 degrees F. Dice onion.

  2. In an oven-safe skillet over medium heat, add ground turkey and brown 6 to 8 minutes, breaking the meat up with a wooden spoon. Add onion and garlic and cook 2 minutes more.

  3. Add harissa, crushed tomatoes, and a pinch of salt and pepper. Simmer 5 minutes.

  4. Meanwhile, roughly tear the kale leaves and stems with your hands, discarding tough center ribs. Add to the skillet and stir to incorporate.

  5. Crack egg into the sauce, then transfer skillet to the oven. Bake 8 minutes, or until whites are just set.

  6. Tear cilantro leaves and mint leaves. Remove skillet from oven, garnish with herbs, and serve warm.