Photo: Jennifer Causey; Recipe: Robby Melvin; Prop Styling: Heather Chadduck Hillegas; Food Styling: Chelsea Zimmer
Active Time
50 Mins
Total Time
50 Mins
Serves 6

Israel’s apex egg dish gets some New Orleans flare courtesy of the Cajun holy trinity (onion, bell pepper, and celery), crawfish, peppery mustard greens, and a mandatory dash of Tabasco. Yes, we’ve found the perfect one-pan meal!

How to Make It

Step 1

Heat oil in a 12-inch skillet over medium-high. Add crawfish tail meat, and cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer to a plate, and set aside.

Step 2

Melt butter in skillet; add onion, bell pepper, celery, and jalapeño to skillet, and cook, stirring often, until translucent, about 6 minutes. Stir in mustard greens, and cook, stirring often, until tender, about 6 minutes. Add garlic, and cook, stirring constantly, 30 seconds.

Step 3

Add tomatoes, water, vinegar, and salt to skillet; stir and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 20 minutes. Stir in crawfish tail meat. Break eggs, 1 at a time, and slip into tomato sauce. Cover and simmer until eggs are cooked to desired doneness (3 minutes for runny yolks and 5 minutes for slightly runny yolks). Top with parsley and scallions. Serve immediately with, if desired, hot sauce.