Eggs in a Hole

Egg recipes are a great way to add vegetables to your breakfast routine. Try serving this recipe with a crusty whole grain bread on the side for added fiber and energizing carbohydrates to power you through your morning.

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Eggs, Breakfast, Quick & Easy, Vegetarian, Brunch
Course Breakfast, Quick & Easy
Servings 4
Cuisine American, Mediterranean Diet
Diet Gluten Free, Vegetarian


  • 1 lb beet greens or kale washed and dried
  • 3 Tbsp extra virgin olive oil
  • 1 medium onion chopped
  • 1 small fennel bulb chopped
  • 1 garlic clove minced
  • 1/2 tsp sweet paprika
  • 1/2 tsp cayenne pepper
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped peeled Roma tomatoes Salt and freshly ground black pepper
  • 4 large eggs


  • Remove and discard the stems of the greens, and coarsely chop the leaves.
  • In a large deep nonstick skillet, heat olive oil over medium-low heat. Add the onion and fennel and cook until softened and lightly browned, about 5 minutes. Add garlic, paprika, and cayenne and cook 3-4 minutes, stirring.
  • Add the greens, cover the pot, and cook until wilted, about 5 minutes.
  • Stir in the mint and tomatoes, and simmer until the liquid evaporates. Season to taste with salt and pepper.
  • Using a wooden spoon, make 4 wells in the cooked greens. Carefully break an egg into each of the wells, and cook until the yolks and whites are set, about 10 minutes. Remove and serve immediately.
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