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Preparation Time: 10 minutes
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Cooking Time: 20 minutes
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Total Time: 30 minutes
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Intensity/Ease: Very Easy (Suitable for beginner cooks)
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Servings: 2 (as a main) or 4 (as a side)
Ingredients
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2 tablespoons olive oil, divided
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1 medium yellow onion, thinly sliced
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2 cloves garlic, minced
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½ head of green cabbage, cored and thinly sliced (about 4-5 cups)
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1 teaspoon smoked paprika (sweet or hot, depending on your preference)
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½ teaspoon salt, plus more to taste
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¼ teaspoon black pepper, plus more to taste
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¼ cup water or vegetable broth
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4 large eggs
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2 tablespoons chopped fresh parsley or dill, for garnish (optional)
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Pinch of red pepper flakes, for garnish (optional)
Instructions
Step 1: Sauté the Aromatics (5 minutes)
Heat 1 tablespoon of the olive oil in a large (10-12 inch), heavy-bottomed skillet (cast iron is perfect for this) over medium heat. Add the sliced onion and cook, stirring occasionally, until it becomes soft and translucent, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Step 2: Cook the Cabbage (8-10 minutes)
Add the remaining 1 tablespoon of olive oil to the skillet. Add the sliced cabbage, smoked paprika, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Stir well to coat the cabbage in the oil and spices.
Cook, stirring occasionally, for 5 minutes. The cabbage will begin to wilt. Pour in the ¼ cup of water or broth. This helps to steam the cabbage and prevents it from sticking. Continue to cook for another 3-5 minutes, or until the cabbage is tender and has developed some lovely golden-brown edges. Taste and adjust seasoning with more salt and pepper if needed.
Step 3: Create Wells for the Eggs (1 minute)
Use the back of a spoon to create four small wells or indentations in the cooked cabbage mixture, spacing them evenly apart.
Step 4: Cook the Eggs (5-8 minutes)
Carefully crack one egg into each well. Try not to break the yolks. Reduce the heat to medium-low. Cover the skillet with a lid and cook for 5 to 8 minutes, depending on how you like your eggs.
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For runny yolks, cook for about 5-6 minutes.
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For medium-set yolks, cook for about 7-8 minutes.
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For fully set yolks, cook for 8-9 minutes.
Step 5: Garnish and Serve (2 minutes)
Once the eggs are cooked to your liking, remove the skillet from the heat. Sprinkle with fresh chopped parsley or dill and a pinch of red pepper flakes for a little heat, if desired. Serve immediately directly from the skillet.
Chef’s Tips
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Don’t Overcrowd: If your skillet isn’t large enough, the cabbage will steam instead of getting those delicious caramelized edges. If needed, cook the cabbage in two batches.
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Make it a Meal: Top with crumbled feta cheese, a dollop of Greek yogurt, or sliced avocado before serving. A squeeze of fresh lemon juice at the end also brightens up the flavors beautifully.
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Spice it Up: For a smoky, spicy kick, add a chopped chipotle pepper in adobo sauce along with the garlic.
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Vegan Option: Simply omit the eggs and stir in a can of drained and rinsed chickpeas with the water in Step 2. Heat through and serve.
Nutrition Information
(per serving, based on 2 servings as a main)
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Calories: 350
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Fat: 22g
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Saturated Fat: 5g
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Cholesterol: 370mg
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Sodium: 780mg
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Carbohydrates: 22g
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Fiber: 7g
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Sugar: 12g
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Protein: 18g