The eggs in this recipe emerge intact, similar to poached eggs. Hearty whole-grain bread or bread with sunflower or other seeds will add texture to this dish.

　　

Ingredients

serves 2

　　Olive oil spray

　　1/2 teaspoon cumin seeds or ground cumin

　　2 to 4 garlic cloves, thinly sliced

　　1/2 medium red onion, thinly sliced

　　1/2 orange bell pepper, cored, seeded, and thinly sliced

　　1 medium russet potato, cut into 1/2-inch cubes

　　Sea salt and freshly ground black pepper

　　1 dried ancho or other chile, stemmed, seeded, and crushed

　　1/2 head Savoy cabbage, shredded or thinly sliced

　　4 large eggs

　　2 thick slices rustic bread, preferably whole grain and/or seeded

　　

Step 1

Preheat the oven to 450°F.

　　

Step 2

Spray the inside and lid of a cast-iron Dutch oven with olive oil.

　　

Step 3

Scatter the cumin seeds in the pot, followed by the garlic, onion, and bell pepper. Toss in the potato cubes and lightly season with salt and pepper. Sprinkle on the chile.

　　

Step 4

Pack in the cabbage. Make four wells in the cabbage, each large enough to hold an egg. Then crack each egg into a well, keeping the yolks intact. It’s okay if the eggs leak out of their individual wells slightly. Lay the bread slices on top.

　　

Step 5

Cover and bake for 30 to 35 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

　　

nutrition information

Step 6

Calories: 420

　　

Step 7

Protein: 23g

　　

Step 8

Carbohydrates: 57g

　　

Step 9

Fat: 12g

　　

Step 10

Cholesterol: 57g

　　

Step 11

Sodium: 462mg

　　

Step 12

Fiber: 6g

　　Glorious One-Pot Meals