There is some Southern heritage in our family, so black eyed peas on New Year’s Day is a tradition. Most years there are faves like “Cowboy Caviar” or “Hoppin’ John” but this year we went with a distant cousin of Shakshuka and modified our own Baked Eggs with kale recipe and included BEP. The result was very satisfying.
For this you’ll need: 4 eggs, 1 medium shallot (chopped), 1/2 can black eyed peas (about 1 cup), 1/2 bundle kale (stems cut out and chopped; about 1-2 cups), 1 cup vegetable stock, 1 cup heavy cream, 1/2 cup grated parmesan, 1/2 tsp cumin, salt, pepper, olive oil.
Preheat the oven to 375.
Heat about 2 Tbsp olive oil over medium heat in a skillet. Add the chopped shallot and stir well to combine. Cook until soft, about 3-5 mins. Add beans, salt, pepper and cumin (add some crushed red pepper or chili powder here if you want a kick), stir well to combine and let it heat through, another 3-5 mins.
Add the chopped kale (we used black or dinosaur kale), stir well to combine, and add the veggie stock. Turn up heat and cook until the kale is wilted and the stock has mostly evaporated, 5-8 mins.
Add the cream and the grated parmesan and stir well to combine everything. Still using medium/high heat allow the cream to reduce by half – about 5 mins.
Turn off the heat and, using a spatula, clear a flew places around the rim. Crack the eggs into the cleared spaces and place the skillet into the preheated oven. Cook until the yolks are just beginning to firm – about 8 or 9 mins.
Serve on toast with some hash browns on the side. HNY!
Dinner at Our Place 