real life test kitchen: blackeyed greens and eggs

blackeyedeggs
After an evening of New Year’s Eve revelry, when I finally stumble out of bed, this is what I’ll be making: a hearty saute of blackeyed peas and mustard greens with a touch of ham and basted eggs. Top if off with a hearty dose of sriracha hot sauce (Bon Appetit’s ingredient of the year, incidentally) and it’s a surefire way to kick out that hangover and get the new decade started on the right foot. Seven ingredients, one skillet, and fifteen minutes is all it takes. Promise! –Megan B. Click for New Year’s yumminess.

blackeyed greens and eggs
serves 2-4 depending on appetites
1 can (approx 15 oz) blackeyed peas, drained and rinsed (or 1.5 c home-cooked beans)
1/2 onion, chopped
3 cloves garlic, minced
1 bunch mustard greens (or collards, turnips, etc.), stemmed and chopped
1-2 tbs sriracha hot sauce (or your favorite hot sauce)
4 eggs
1 oz chopped ham (optional)

Heat 2 tbs olive oil in a large skillet over medium heat. Add onions and saute for about 3 minutes. Throw in the peas, garlic and greens (and ham if you wish), season with salt and pepper, and stir to incorporate. Cover and cook for 4-5 more minutes, until the greens really soften. Make 4indentations in the mixture with a spoon, and crack an egg into each one. Season each with salt and pepper, and replace the lid until they are done — around 4 minutes. Drizzle with sriracha to taste. Serve with strong coffee and lots of water!

From our partners
Ellie

Mmm, .. this looks great but I’ve just mastered the poached and soft boiled with soldiers this month, who knew there was another style of soft egg to worry about? Although it sounds even worse (read: better) than a fried egg, is it?

Me too! Posting my recipe for Hoppin John tomorrow :) Happy New Year!!

Mary T

This sounds great!

I just made this. It’s yummy! I didn’t use ham, and it doesn’t taste like it’s missing anything. Feels healthy and hearty

Gab

I made this for dinner tonight. It was great! It was really nice to have a new years day meal that I could make all in one pan. Also, my husband will eat just about anything if I put an egg on it. This is definitely a keeper! Thanks for sharing.

Wink

I made this for breakfast, very delicious. I didn’t add the ham ans substituted romaine lettuce for mustard green (weird I know but it was all I had) and it was so good and hearty.

Megan b.

@ Ellie: if you baste your eggs with butter or olive oil, they are super-sinful-icious. But in this recipe, it’s basted by the steam in the pan, not fat, so it’s much more moderate. Poached eggs would also be fabulous, but I like cooking everything in one pan- it’s such a time/energy saver.

I’m glad you guys tried it, and that it worked out well for you even without ham. I definitely thought it was optional. Happy new year!

I’ve made this recipe a dozen times since I first discovered it and had to come back to jot down the ingredients since I was going to share it with someone. It is one of my favorites.

shelterrific » Blog Archive » post off: what are your new year’s traditions?

[…] (sung in my heartiest the tradition of eating blackeyed peas on New Year’s Day, but there are tons of different New Years traditions celebrated all over […]

We didn’t have time to make BEP and greens on the first this year, so I made this today for breakfast and it was excellent! I always overcook my greens and I hate them, but this turned out wonderful and hearty. Plus, I have enough of the BEP/greens mixture left over to use as a dinner side later this week. Thanks!