Ingredients

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)

Procedures

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, 10-15 minutes.
2. 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.
3. 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.
4. 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.