3 Russet  potatoes diced

5 cups Shredded Collard Greens

5 eggs

1/2 cup white onion

1 clove garlic, minced

3 Tbsp olive oil (x2)

Red pepper flakes




Preheat oven to 400 degrees. Dice onions into small pieces and set aside. Wash and cut potatoes into small pieces. In a large bowl combine onion, 3 tbsp olive oil, potatoes, garlic, salt, red pepper flakes, and pepper. Spread potato mix along the bottom of 9×13 baking dish.

Cook in oven for about 15 minutes. Remove.

Next season shredded collard greens with salt and pepper. Add 3 tbsp olive oil. Mix collard greens and add to pan.  Toss collard greens with potatoes. Place back in oven and cook for another 5 minutes.

Lastly, remove dish from oven. Create 5 wells to make space for eggs. Crack open eggs and place one egg in each well. 

Cook for 6-8 minutes or until egg whites are set but yolk should still be runny.