Eggs with Greens and Green Dirt Farm Sheep’s Milk Feta

A farm-fresh skillet breakfast featuring our award-winning feta and Only Ewe yogurt

A Farm-to-Table Favorite

That’s right, our 100% sheep’s milk feta is here.
You can now find it online or in our shops in Weston (Green Dirt Farm Creamery) and Kansas City’s Crossroads Arts District (Green Dirt on Oak).

This dish brings together tender greens, fragrant spices, and the creamy tang of Green Dirt Farm Feta for a hearty, satisfying breakfast or brunch. Think of it as a farm-fresh twist on shakshuka with greens instead of tomatoes and the flavor of our pastures shining through in every bite.

Ingredients

• 1 lb spinach or mixed greens (try a blend of spinach, collards, and kale)
• 4 Tbsp olive oil, divided
• 1 large shallot, minced
• 3 cloves garlic, minced
• 2 tsp ground cumin
• 1 tsp ground coriander
• ½ bunch cilantro, chopped
• 5 eggs
• 6 oz Green Dirt Farm Sheep’s Milk Feta, crumbled
• ¼ cup Only Ewe Plain Yogurt (or your preferred milk or cream)
• ¼ cup water
• Salt and pepper, to taste
• ¼ tsp red pepper flakes (optional)
• Microgreens, for garnish (optional)

Directions

1. Sauté aromatics:
   Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced shallot and garlic, cooking until the shallots turn translucent and fragrant, about 2 to 3 minutes. Stir in cumin, coriander, red pepper flakes if using, salt, and pepper. Remove this mixture from the pan and set aside.
2. Cook the greens:
   Add the remaining 2 tablespoons of oil to the skillet. Add the greens in batches, letting them wilt down before adding more. Once all the greens are tender, season lightly with salt and pepper.
3. Combine and puree:
   Return the shallot and garlic mixture to the skillet and stir to combine. Add the chopped cilantro. Transfer half of the mixture to a food processor, add the Only Ewe Plain Yogurt or other milk or cream, and blend until smooth. Return the puree to the skillet and stir into the remaining greens. Taste and adjust seasoning as needed.
4. Add the eggs:
   Spread the greens mixture evenly in the skillet. Using a spoon, make five small wells and crack an egg into each one. Cook uncovered over medium heat for 2 to 3 minutes.
5. Steam to finish:
   Pour the water around the edges of the skillet, cover, and steam for about 2 minutes more, or until the egg whites are just set but the yolks are still soft.
6. Garnish and serve:
   Remove from heat and sprinkle generously with Green Dirt Farm Feta and microgreens. Serve straight from the skillet with toasted bread or warm pita.

Tips and Serving Ideas

• Make it heartier by adding cooked chickpeas or diced potatoes before the eggs.
• Swap in beet greens or Swiss chard for a seasonal variation.
• This dish pairs beautifully with Only Ewe Plain Yogurt for a cooling contrast.

Where to Find Our Cheese and Yogurt

You can purchase Green Dirt Farm Sheep’s Milk Feta and Only Ewe Yogurt online at
greendirtfarm.com/shop
or visit us in person at:

Green Dirt on Oak – Crossroads Arts District, Kansas City

Green Dirt Farm Creamery – Weston, Missouri