Eggs in a Wintry Tomato and Kale Sauce
fiveandspice
- Serves
- 4 to 8
- Prep Time
- 10 Minutes
- Cook Time
- 28 Minutes
Inspired by Lynne Rosetto Kasper's wonderfully simple and flavorful winter tomato sauce, I decided to make this extra hearty version of "eggs in Purgatory" with kale stewed into it for breakfast on one of the many snow-days this past week. It's a wonderfully cozy breakfast, but it works just as well for a light supper.
Ingredients
- 3 tablespoon extra virgin olive oil
- 1 yellow onion, peeled and minced
- 1 small carrot, scrubbed and minced
- 1 small celery stalk, minced
- 3 tablespoon Italian (flat-leaf) parsley, minced
- 1 large clove of garlic, minced
- 1 sprig fresh rosemary, about 1-inch
- 1 sprig fresh thyme, more to taste
- 1 bunch lacinto kale, washed and finely chopped
- 1 tablespoon tomato paste
- 28 ounce can of whole tomatoes
- 1 pinch Salt and pepper
- 4 large eggs (up to 8, depending on how many each person wants to eat)
- 2 ounce crumbled goat cheese, for serving (optional)
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Directions
- Step 1
In a large deep frying pan, heat your olive oil over medium heat until shimmering, then add the onion, carrot, celery, and parsley. Cook, stirring frequently, until deeply browned, 8-10 minutes.
- Step 2
Add the garlic, rosemary and thyme and cook for one minute, then add the kale. Cook, stirring, until the kale has softened somewhat, about 5 minutes.
- Step 3
Add the tomato paste and canned tomatoes plus their juice. Smash up the tomatoes with a wooden spoon (if you smash enthusiastically, your stovetop may wind up looking like a crime scene. It's a good excuse to ask your spouse to clean the stove!). Add a few pinches of salt and pepper, cover the sauce and simmer for 8 minutes. Taste and add more salt and pepper to taste.
- Step 4
Use your wooden spoon to make little wells in the sauce for your eggs. Crack each of the eggs into its well and sprinkle them with a little more salt and pepper. Cover the pan and cook over low heat until the egg whites have set but the yolks are still runny, about 5 minutes. Crumble the goat cheese over the eggs, if using, and serve warm. Crusty bread for mopping up the sauce is not out of order here.