Mon petit volcan – Nids d’oeufs en cratère vert

I got inspired  by a very popular Turkish dish called “Mthlama” made out of Swiss chards, onions, mint and eggs. I used kale in this dish, simply because I love the texture of a thicker green leaf.

Turkish cuisine has combined flavors of Mediterranean and Arabic cuisine, of course Ottoman Empire was so powerful and rich in culture and arts, that left a huge trace in a large part of the Asian continent. Turkish cuisine is high in colors and flavors, it has evolved during centuries into a very refined cuisine. Due to their geographical location, the seven Turkish regions have various specialties all sharing a common point of having powerful flavors. I would like to visit Turkey some day, not only for their gastronomy but for their designers as well.

When you’re in the mood for some greens, this is a very fragrant and light recipe that will satisfy you without leaving you hungry. I would not call this a very elegant nor sophisticated dish, it’s definitely a rustic dish that sits in your plate with an imperfect shape. But when the yolks starts dripping on the minty greens, and you dip your “mouillette” (toasted bread sticks for dipping) in it, it is pure pleasure…you know, one of those simple pleasure, such as smelling a rose, or biting on a crunchy and fresh piece of baguette (that’s the French in me).

So if you have a bunch of greens but have no idea on how to prepare them, this is perfect. It does not need advanced culinary skills, just a few eggs, mint, et voilà c’est prêt!

Ingredients for 4

  • 2 bunches kale
  • 2 tbs olive oil
  • 1/2 onion, chopped
  • 1/3 cup vegetable broth
  • 1/4 tsp paprika
  • 3 tbs mint
  • 4 eggs
  • 4 slices country bread sticks, toasted
  • salt and pepper


Blanch kale for 5 minutes in salted boiling water. Drain and chop in small strips, removing the stem which tends to be hard.

Heat olive oil in a pan, add onions and brown then them. Add Kale and broth, cover and let the kale cook and soften. Adjust with salt and pepper. Add paprika and mint and stir for another 5 minutes until the water and juices evaporates.

In a baking and deep dish, form little nests and break an egg in the middle. Add salt and pepper on top of the egg and drizzle with olive oil.

Cook in a pre-heated oven at 375F for 10 minutes, ensuring the egg is not over-cooked. Serve with toasted bread.