Shirred Eggs with Black-Eyed Pea Salsa and Collard Greens

Ingredients for Shirred Eggs with Black-Eyed Pea Salsa and Collard Greens

• 1 slice (60g) thick bacon

• 160g chopped onion

• 275g frozen chopped collard greens, thawed and drained

• 3/4 teaspoons salt, divided

• 1/2 teaspoons freshly ground black pepper, divided

• 1 can (425g) black-eyed peas, rinsed and drained

• 80g diced green pepper

• 1/2 cup diced tomato

• 2 tablespoons chopped fresh chives (or parsley)

• 2 tablespoons fresh lime juice

• 1 colher de sopa de vinagre de vinho tinto

• 1 small green chilli, chopped (optional)

• Vegetable oil cooking spray

• 4 large eggs

• 60ml 1 percent milk

In a skillet, cook bacon over medium heat until crisp; drain on paper towel; chop fine. Drain all but 1 teaspoon bacon drippings from skillet. Heat over medium heat. Cook onion, stirring, 3 minutes. Add collards, 1/4 teaspoons salt and 1/4 teaspoons pepper; cook, stirring occasionally, 3 minutes. Stir in bacon; turn off heat. In a bowl, combine peas, pepper, tomato, chives, juice, vinegar, remaining 1/2 teaspoons salt, remaining 1/4 teaspoons pepper and chilli, if desired. Heat oven to 375°. Coat 4 gratin dishes with cooking spray. Divide collards evenly among gratins; make space in centre of collards for eggs. Crack 1 egg and gently pour into 1 gratin; repeat with remaining eggs and gratins. Spoon 1 tablespoon milk over each egg. Bake, covered loosely with foil, until egg whites are cooked through, 10 to 15 minutes. Spoon pea salsa onto eggs; serve.

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