2 KABOOM!™ Black Jalapenos, seeded and finely chopped
½ tsp. ground cumin
½ tsp. ground coriander
1 tsp. kosher salt, plus more to taste
½ tsp freshly cracked black pepper
4 stalks Lacinato Kale, destemmed and torn into bite size pieces
4 cups baby spinach
1 cup salsa verde (store-bought)
6 large eggs
KABOOM!™ Black Jalapenos, sliced for garnish
Cilantro leaves, for garnish
Crusty bread, for serving
Preheat the oven to 325°F. Heat a 12-inch ovenproof skillet over medium heat and add olive oil to coat the bottom. Once heated, add the leeks, bell pepper, garlic, and KABOOM!™ Black Jalapenos, and cook until softened, about 4 to 5 minutes.
Add in the cumin, coriander, salt, and pepper, stirring to combine. Cook until fragrant, about 1 minute.
Add in the kale and baby spinach and cook until just wilted. Then add in salsa verde and bring to a simmer. Make 6 small wells or pockets in the skillet mixture and nestle a cracked egg into each. Season each egg with a pinch of salt, then transfer the skillet to the oven to bake for 8-10 minutes, or until the whites are set and the yolks are cooked to desired temperature.
Remove the skillet from the oven and garnish with the KABOOM!™ Black Jalapeno slices and cilantro and serve with crusty bread.
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