Beet Greens with Baked Eggs

To prepare a delicious recipe of boiled leaves with eggs, we start by carefully washing the vegetable leaves we have on hand, ensuring they are clean and free of impurities. Then, we put a pot of water to boil, adding a teaspoon of salt to enhance the flavor. When the water starts to boil, we add the leaves and boil them for a few minutes until they are cooked but still slightly crunchy. It is essential to maintain the texture of the leaves so that they do not become too soft.

Once boiled, we drain the leaves well and let them cool slightly. After they have cooled, we chop them finely using a sharp knife to obtain uniformly sized pieces. This step will allow the flavors to combine better in the dish. Meanwhile, we separate the egg whites from the yolks. We beat the egg whites in a bowl using a mixer or whisk until they become frothy. It is not necessary to beat them to a firm consistency, just to achieve a fluffy texture.

Now we prepare the tomato, which we blanch to remove the skin. After removing the skin, we scoop out the seeds and cut the tomato into larger pieces to add freshness to the dish. In a large bowl, we mix the boiled and chopped leaves with the beaten egg whites, adding the pieces of tomato, and then season with salt and pepper to taste. It is important to taste the mixture to ensure it has enough flavor.

The next step is to grease a glass or porcelain baking dish measuring approximately 22x17 cm with oil. We carefully pour the mixture into the dish, making sure to distribute it evenly. We use a wet spoon or a small ladle to make small nests where we will add one egg yolk each. These nests will add a nice appearance to the final dish, as well as a savory taste.

We place the dish in the preheated oven at 180-200 °C and bake for about 20 minutes, or until the yolks are set and have a firm texture. It is important to monitor the baking process, as each oven may have slight temperature variations. Once the dish is ready, we take it out of the oven and let it cool slightly before slicing. This dish can be served both warm and at room temperature, and is perfect for a light lunch or a savory dinner.