One-Pot Wonders

Eggs in a Wintry Tomato and Kale Sauce

February 13, 2014
2 Ratings
Author Notes

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. —fiveandspice

  • Prep time 10 minutes
  • Cook time 28 minutes
  • 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
  • 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 ounces 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 ounces crumbled goat cheese, for serving (optional)
In This Recipe
  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.
  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.
  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.
  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.

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  • Cheyenne Rose Schön
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  • Kathy
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 (, 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.