Kale, Tomatoes, Bread and Eggs

I've been working on this one in my head for a few days, trying to work out just how best to execute it.  I had a bunch of kale that I needed to cook and I wanted to try something new with it.  I have an old tried and true recipe in an Italian cookbook for a baked eggs and tomatoes dish - where you saute onions and tomatoes, season, put some eggs on top and finish in the oven and then serve with some nice crusty bread.  I was thinking about a way to do the baked eggs & tomatoes with kale added in. 

I cleaned and chopped the kale, and sauteed it with some olive oil, a diced onion, salt and pepper.  Then added in some mushroom and a couple cans of diced tomatoes. 

I wanted some kind of bread aspect to this.  I didn't have any good crusty bread in the house, but I did have some nice croutons so I thought I would just mix those in with the veggies - I also didn't want this to be soupy, so I thought the croutons could absorb some of the tomato juice - kindof reminiscent of a warm panzanella.  Then I nestled my eggs into that mixture and let it simmer on the stove until the eggs started to set on the bottom. 

Then I sprinkled some parmesan cheese on top and popped the whole thing under the broiler until the egg whites were set but the yolks still runny.

We ate it for dinner and pronounced it very good!  Comforting, but mostly healthy. 


Lisa Marsh

Mom to two sets of twins.

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