Tuna and olive baked eggs

Red sorrel adds a lemony flavor to this savory seafood recipe.

"This simple recipe comes together in less than half an hour and is packed with protein thanks to the eggs and tuna," notes Lauren Gerrie, co-owner of bigLITTLE Get Together and private chef to Marc Jacobs. Plus, Kalamata olives add healthy fats and plenty of umami flavor.

1 bunch ramps
Olive oil
½ cup plain yogurt
8 eggs
1 can Ortiz "El Velero" Bonito, removed from can and flaked
¼ cup pitted Kalamata olives, sliced or chopped
Red sorrel (or any micro green of your choice)

1. Preheat oven to 400˚ and line a sheet tray with aluminum foil. Remove leaves from ramp bulbs and keep bulbs for another recipe. Drizzle clean leaves with olive oil and a sprinkling of salt and lay out on the covered sheet tray. Bake until dark and crispy, about 5 to 8 minutes (it's ok if they get a little charred). Once cooled, chop up roasted ramp leaves.

2. Coat 4 individual-size baking dishes with a little olive oil, using your fingers to evenly spread it. Sprinkle about a tablespoon each of the flaked tuna and olives into the bottom of each dish. Crack two eggs into each dish on top of the tuna and olives. Bake egg mixture for 8 to 10 minutes, or until just set and bubbly (shallower dishes will cook between 5 to 7 minutes).

3. Once set, remove from the oven sprinkle any remaining tuna on top and add a tablespoon of yogurt.

To Serve:Add sorrel (or micro herb of choice), a sprinkle of salt and pepper, and a finishing drizzle of olive oil.

Also in this series: Lemon Tuna and Lentil Toast and White Tuna and Corn Salad