These rustic baked eggs are so hardy that they are perfect for breakfast, lunch, or dinner! The flavour of pot marigold (or calendula) petals closely resembles saffron, which pairs perfectly with the flavours of this dish.
1/4 tsp (1 mL) cumin seeds
1 Tbsp (15 mL) extra-virgin olive oil
1/2 yellow onion, thinly sliced
2 tomatoes, roughly chopped
2 garlic cloves, minced
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) sweet smoked paprika
1 bunch (about 10 oz/300 g) kale, chard, or cavolo nero (black kale)
1/4 cup (60 mL) unsprayed edible pot marigold petals, rinsed in cold water, plus extra
4 large eggs
2 Tbsp (30 mL) finely grated Parmesan cheese
Freshly ground black pepper, to taste
Preheat oven to 375 F (190 C).
Add cumin seeds to frying pan and warm over medium heat until fragrant. Add oil and warm until cumin seeds start to fry slightly. Add onion and cook, stirring occasionally, until softened and golden, about 10 minutes. Stir in tomatoes, garlic, salt, and paprika. Cook, stirring occasionally, until tomatoes have broken down but are still chunky, about 8 minutes.
Meanwhile, remove kale or chard leaves from thick stem, wash well, and roughly chop into bite-sized pieces. Stir kale into tomato mixture and cover with lid. Cook, stirring occasionally, until kale is tender, about 6 to 8 minutes. Mixture should be thick and fragrant. Remove from heat and stir in marigold petals.
Divide mixture among 4 individual ovenproof dishes and place on baking sheet. Make shallow indentation in mixture and carefully break an egg into each. Bake until egg whites are set and yolk is still a little runny, about 10 to 12 minutes, or until egg is cooked to your preference.
Carefully transfer each baked egg dish to serving plate. Sprinkle with Parmesan cheese, black pepper, and extra pot marigold petals. Serve immediately with side of toasted whole grain bread, if desired.
Note: this recipe can also be baked family-style, right in the frying pan. Make sure to use an oven-safe frying pan and just skip dividing the tomato mixture into individual ovenproof dishes. Spoon finished Marigold Baked Eggs over toasted pieces of whole grain bread.
Each serving contains: 152 calories; 10 g protein; 10 g total fat (3 g sat. fat, 0 g trans fat); 9 g total carbohydrates (2 g sugar, 2 g fibre); 279 mg sodium
source: “Cooking with Edible Flowers“, alive #359, September 2012