A thick, golden-bottomed egg skillet with softened cabbage, onion and tomato, sliced into four wedges.
Illustrative serving · Original recipe inspiration
Serves: 4Prep: 15 minutesCook: 30 minutes
Preparation and cooking times are estimates. Use a food thermometer for meat, poultry and egg dishes; continue cooking as needed.
What you’ll need
8 large eggs
4 cups green cabbage, finely sliced
1 small onion, thinly sliced
2 medium tomatoes, diced
1½ tablespoons coconut oil
¼ cup water, divided
½ teaspoon dried oregano
½ teaspoon salt and ¼ teaspoon black pepper, or to taste
Pantry ingredients are needed separately. Rice, canned beans and seasonings are not verified farm products. A farm ingredient label is an ingredient to ask about, not a current-stock or exact-cut claim.
Wash and cut the vegetables. Crack the eggs into a bowl and whisk with 2 tablespoons water, oregano, salt and pepper. Wash hands and utensils after contact with raw egg.
Heat the coconut oil in a lidded 10-inch nonstick skillet over medium heat. Add the onion and cook for 4 minutes, stirring.
Add the cabbage and the remaining 2 tablespoons water. Cover and cook for 5–6 minutes, stirring once, until the cabbage softens.
Stir in the tomatoes and cook uncovered for 3–4 minutes, until excess liquid mostly evaporates. Spread the vegetables evenly and reduce the heat to low.
Pour the beaten eggs over the vegetables. Cover and cook gently for 10–15 minutes, until the center is set. Check the center with a food thermometer: the egg dish must reach 160°F (71°C). Continue on low heat if needed.
Remove from the heat and let stand for 2 minutes to make slicing easier. Loosen the edges with a clean spatula and cut into four wedges. Serve warm; a golden bottom does not replace the temperature check.
Cook and store with care
Egg dishes must reach 160°F (71°C) in the center, measured with a food thermometer. Do not rely on browning alone.
Refrigerate leftovers in shallow containers within 2 hours, or within 1 hour when the temperature is above 90°F (32°C). Keep the refrigerator at 40°F (4°C) or below. Use within 3–4 days or freeze. Reheat leftovers to 165°F (74°C), checked with a food thermometer.
