Crisp, winter mornings can be much more comforting than they sound. Especially if you have a hearty winter brunch at the ready. Today I am going to share a recipe for just such a dish: a one-skillet, wintry mix of kale and tomatoes with eggs.
This recipe is from Food52.
Serves 2- 4, cooking time 40 minutes
- 3 tablespoons extra virgin olive oil
- 1 yellow onion, peeled and minced
- 1 small carrot, scrubbed and minced
- 1 small celery stalk, minced
- 3 tablespoons Italian (flat-leaf) parsley, minced
- 1 large clove of garlic, minced
- One 1-inch sprigs fresh rosemary
- 1 to 2 sprigs fresh thyme
- 1 bunch lacinto kale, washed and finely chopped
- 1 tablespoon tomato paste
- 28 ounces can of San Marzano tomatoes (whole or chopped/diced)
- Salt and pepper
- 4 eggs
- 2 ounces crumbled goat cheese, for serving (optional)
- Crusty bread, for serving (optional)
- 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, 10-15 minutes.
- Add the garlic, rosemary, and thyme and cook for one minute, then add the kale. Cook, stirring, until the kale is coated in the oil and has softened somewhat, about 5 minutes.
- Add the tomato paste and canned tomatoes plus their juice. If whole, smash up the tomatoes with a wooden spoon (this may be messy- be cautious!). Add a few pinches of salt and pepper, cover the sauce and simmer for 8 minutes. Taste and add more salt and pepper as desired.
- Use a 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, about 5 minutes. Crumble the goat cheese over the eggs, if using, and serve warm with a side of crusty bread.
Make sure to wash the kale prior to chopping and adding to the skillet, especially if you shop at a farmers’ market or organic grocery store. The leaves should also be thoroughly dry before adding to the skillet.
Opt for high-quality canned tomatoes. San Marzano tomatoes are plum tomatoes specially bred for their consistent, bright flavor, and are thus recommended for this sort of dish. Also feel free to use seasonings liberally; I even added some additional fresh herbs to my plate.
With eggs as the main protein for this dish, the ingredients are fairly inexpensive, even if you opt for fancy goat cheese and artisanal bread. Each serving comes to approximately $2.45. Any tomato-and-kale mixture leftovers can be topped with a poached egg for an easy, delicious meal later on!