Weeknight Cooking

Eggs in a Wintry Kale and Tomato Sauce

February 20, 2014

Each Thursday, Emily Vikre (a.k.a fiveandspice) will be sharing a new way to love breakfast -- because breakfast isn't just the most important meal of the day. It's also the most awesome.

Today: A breakfast to cuddle up with.

Kale shakshuka from Food52

Shop the Story

I love shakshuka. I make it almost once a week. There are few things that warm my heart and soul like eggs poached in a cumin-y, paprika-y tomato sauce. For some reason, though, I never make the Italian version of eggs in tomato sauce, in spite of its wonderfully evocative name, “eggs in Purgatory.”

Maybe I have an unacknowledged subconscious fear of Purgatory? Maybe I just never don’t add cumin and paprika to something when that thing could have cumin and paprika.   

This week, however, cozied up inside on yet another snow day (I wish I had invested in hot cocoa stocks earlier this winter! I would have made a killing by now.), I thought, ‘actually, today I may not want cumin and paprika." My mind turned to the wonderfully simple but richly flavorful “winter tomato sauce” from Lynne Rosseto Kasper’s tome, The Splendid Table. No disrespect to Marcella and her most excellent sauce, but in midwinter, there’s just something about Lynne’s, filled as it is with niblets of vegetables and the fragrance of wintery herbs, that speaks to me more.

I decided to stew up a batch, and I added some thinly ribboned kale to make it even heartier, and stewier, and because we all add kale to everything these days, don’t we? I cracked in my eggs, cooked them until they were barely set, broke off a chunk of bread, and I feasted -- and figured the snow days can just keep coming if they want to. I have eggs in Purgatory. And I may still have time to invest in hot cocoa stocks.  

Kale Shakshuka from Food52 

Eggs in a Wintry Kale and Tomato Sauce

Serves 4 to 8

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 sprig fresh rosemary
1 to 2 sprigs fresh thyme
1 bunch lacinto kale, washed and finely chopped
1 tablespoon tomato paste
One 28-ounce 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)

See the full recipe (and save and print it) here. 

Photos by Emily Vikre


Listen Now

Join The Sandwich Universe co-hosts (and longtime BFFs) Molly Baz and Declan Bond as they dive deep into beloved, iconic sandwiches.

Listen Now

See what other Food52 readers are saying.

  • Jessica
  • vivanat
  • Tereza
  • Kenzi Wilbur
    Kenzi Wilbur
  • cookinginvictoria
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.


Jessica February 23, 2014
I made this last night. I love how flexible this recipe is, it'll be easy to play with if you have different greens, fresh tomatoes, etc. The goat cheese definitely added a layer of decadence!
fiveandspice February 25, 2014
Totally flexible. It's a recipe that caters beautifully to your mood and what you have on hand!
vivanat February 22, 2014
This recipe got me out of bed today. Delicious!
fiveandspice February 22, 2014
Glad to help start your day right!
Tereza February 21, 2014
This would be so perfect on a snowy day! Looks beautiful!

fiveandspice February 22, 2014
Kenzi W. February 20, 2014
I need this for dinner tonight.
fiveandspice February 22, 2014
Yes. You do.
cookinginvictoria February 20, 2014
F&S, I love the streamlined Shakshuka recipe on your blog that can be made with pantry ingredients (http://fiveandspice.com/2013/05/30/speedy-shakshuka/). It's a weekday night staple for us too, and the fact that it doesn't have harissa means that my eight year old daughter will eat it. But this Italian spin on eggs poached in tomato sauce looks pretty tasty too. Must try this soon. BTW, The Splendid Table is one of my all-time favorite cookbooks! :)
fiveandspice February 22, 2014
Thanks CIV! Glad you enjoy the streamlined shakshuka! That's the one I make pretty much every week. But now I might have to start alternating it with this one regularly. And I agree, The Splendid Table is amazing, as is Lynne Rosetto Kasper. I love her.
aargersi February 20, 2014
I need this for breakfast, lunch and dinner, sans that crappy snow part (we will be in the 80's today! Whoop!)
healthierkitchen February 20, 2014
I agree! I would eat this any time of day!
fiveandspice February 22, 2014
Me too. It really is good any time of day. 80's Abbie?! Wow. I have to admit, I would do a lot to have an 80 degree day right now. :)
Marian B. February 20, 2014
This recipe speaks to my soul. My soul needs this recipe. Perhaps this recipe will keep my soul out of Purgatory. QED I have to make it immediately.
fiveandspice February 22, 2014
Preach! ;)