Eggs in a Wintry Kale and Tomato Sauce

By garciamoss

Ingredients

• 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 sprig fresh thyme
• 1 bunch lacinto kale, washed and finely chopped
• 1 tablespoon tomato paste
• 28 ounces can of whole San Marzano tomatoes
• Salt and pepper
• 4 to 8 large eggs (depending on how many each person wants to eat)
• 2 ounces crumbled goat cheese, for serving (optional)

Details

Adapted from food52.com

Preparation

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.
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.
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.
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.