• 3 Russet potatoes diced
• 5 cups Nature’s Greens® Shredded Collard Greens
• 5 eggs
• 1/2 cup white onion
• 1 clove garlic, minced
• 3 tablespoon olive oil (x2)
• Red pepper flakes
• Salt
• Pepper

1. Preheat oven to 400 degrees. Dice onions into small pieces and set aside. Wash and cut potatoes into small pieces. In a large bowl combine onion, 3 tbsp olive oil, potatoes, garlic, salt, red pepper flakes, and pepper. Spread potato mix along the bottom of 9×13 baking dish.
2. Cook in oven for about 15 minutes. Remove.
3. Next season shredded collard greens with salt and pepper. Add 3 tbsp olive oil. Mix collard greens and add to pan.  Toss collard greens with potatoes. Place back in oven and cook for another 5 minutes.
4. Lastly, remove dish from oven. Create 5 wells to make space for eggs. Crack open eggs and place one egg in each well. 
5. Cook for 6-8 minutes or until egg whites are set but yolk should still be runny.

Recipe courtesy of Mash & Spread.