Geoffrey Zakarian's Lucky Green Baked Eggs | The Kitchen

The Kitchen is counting down to New Year's brunch starting with Geoffrey Zakarian's Baked Eggs with Kale, Green Chiles and Feta. #GeoffreyZakarian #FoodNetwork #Green #Baked #Eggs Watch Geoffrey on #TheKitchen, Saturdays at 11a|10c and #StreamOnMax! Get the recipe ▶ https://foodtv.com/3RLCgkh Subscribe to Food Network ▶ https://foodtv.com/3RLCgkh Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Lucky Green Baked Eggs RECIPE COURTESY OF GEOFFREY ZAKARIAN Level: Easy Total: 1 hr 5 min Active: 40 min Yield: 4 servings Ingredients Eggs: 1/4 cup olive oil 3 shallots, thinly sliced 6 cups julienned kale One 8-ounce can green chiles, chopped 1/2 cup mixed green pitted olives, chopped 1/4 cup chicken stock 1 teaspoon anchovy paste 2 cloves garlic, minced 4 large fresh basil leaves 4 large eggs Kosher salt and freshly ground black pepper 1/4 cup finely chopped sun-dried tomatoes, drained from their oil 1/2 cup feta Freshly grated Pecorino-Romano Sliced fresh chives, for garnish Toast: 4 slices country bread 2 cloves garlic 1 tablespoon unsalted butter Directions For the eggs: Position an oven rack towards the bottom of the oven and preheat to 350 degrees F. Heat a 10-inch saute or cast-iron pan over medium-low heat with the olive oil. Sweat the shallots until tender, about 8 minutes. Add the kale and saute until wilted, 2 to 3 minutes. Add the green chiles, olives, chicken stock, anchovy paste and garlic and bring to a simmer. Braise, covered, until the kale is tender and the liquid has been almost fully absorbed, about 10 minutes. Spread the mixture flat in the pan and make 4 wells to place the eggs. Lay a basil leaf in each well. Add an egg to each well on top of the basil leaves and sprinkle everything with salt and pepper. Sprinkle with the sun-dried tomatoes and feta. Bake on the bottom rack until the eggs are set but still runny, about 10 minutes. For the toast: Meanwhile, toast the bread in a toaster and rub with garlic cloves, then spread with the butter. Grate Pecorino over the eggs and sprinkle with chives, then serve with the toast. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Geoffrey Zakarian's Lucky Green Baked Eggs | The Kitchen | Food Network https://youtu.be/zkDIXJYKGAo