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Hens In The Garden

© Haze McElhenny

This recipe is one of my own divination, and a hearty and colorful alternative to traditional egg recipes. Strict vegetarians (those who follow a non-lacto-ove regime), and those who are interested in expanding the possibilities of this recipe, may find tofu to be an interesting and exciting alternative to the eggs.

This recipe serves 2 - 4

Preparation time: Approximately 30 - 40 minutes

Necessary Implements: 1 cutting board 1 sharp paring knife 1 wooden spoon or other stirring implement 1 heavy bottomed skillet with lid 1 cheese grater or food processor 1 flat spatula for serving A platter or individual plates for serving

Ingredients:

1 onion

4 cloves of garlic

1 Green or red bell pepper

2 Jalapenos, tai, habanero, or other hot pepper (optional) 1 can of whole, peeled tomatoes, drained with liquid reserved

2 bay leaves

1/2 cup of water or vegetable stock. (Beef or chicken stock may also be used)

1 healthy bunch of turnip greens, kale, spinach, or other hearty greens - Sliced in 1/4 inch ribbons with a few reserved for garnish.

4 eggs

Fresh parmigiano regiano, pecorino romano, cheddar, or other sharp grated cheese.

Always - The best virgin olive oil you can find. I prefer Colavita. It is cold, first pressed virgin olive oil with a good body and strong flavor. If you prefer a lighter, less aromatic taste, try Filippo Berio. It is widely available and quite mild.

A good coarse grained salt I use fine or medium sea salt (for the iodine content and source of other trace minerals not found in traditional table salt) but, if this is unavailable, table salt will do.

Pepper It doesn't have to be fresh ground but a coarse grind is better for flavor and texture.

Fresh parsley for garnish

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Begin by dicing the onions, and peppers.

Coat the bottom of the skillet with 2-4 tablespoons of olive oil and bring up to temperature over medium heat. You will want a slow browning at first, so heating the pan to sauté temperature (where a drop of water jumps or sizzles immediately) is unnecessary.

Add the onions, peppers, and bay leaves to the skillet, stirring occasionally during preparation to prevent over browning and sticking.

Mince the garlic and add to the skillet with the onions and peppers. To do this cleanly and effectively, simply use the flat of a wide-bladed knife and bring it down with the force of your fist over the clove of garlic. The shell will pull away easily and you will be able to begin the mincing.

Chop the tomatoes and add them to the sizzling pan to begin browning. Much depth of flavor is added to this dish by browning the tomatoes. Be careful, and reduce the heat as necessary so as not to burn the garlic. Burnt garlic is bitter.

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