Spicy Tomatoes and Kale with Fried Eggs

Andddd…it’s officially winter in my book. I don’t care what the calendar says– as long as the clocks have been turned back and it’s getting dark at 4:45 pm, it’s time to hunker down. So I’ll continue with my theme of warm and cozy recipes adding spices that will give your sinuses a jolt of life. At least for a few minutes.

I’ve been eating eggs for breakfast most days while doing the Whole30, so I’ve been eating them all different ways to keep it interesting. The secret to this particular recipe (and any egg recipe really) is to splurge on the best quality eggs you can get. That’s how you get these bright yellow-orange yolks and the flavor difference is very significant. I’ve been buying Vital Farms eggs from Fred Meyer when I can’t get to the farmer’s market. They are best eggs I’ve ever found in a grocery store and from the looks of their website and the little newsletter you get when you buy the eggs, it seems like they are the real deal.

This dish is a simple and delicious answer to a winter breakfast, lunch or dinner.

 

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Ingredients:

2 cloves garlic, chopped

olive oil for cooking

1/2 tsp. oregano

1/4 tsp. red chili flakes

1/4 tsp. cumin

salt and pepper to taste

2 cups chopped organic canned tomatoes and their juice (I say canned because it’s winter, but if you happen to have frozen or jarred tomatoes from summer time, use those!)

4 large leaves of kale (any variety), de-stemmed and chopped

4 eggs, organic and pasture raised if possible

Coat a large frying pan with olive oil and add garlic, heating over medium high. Once garlic just barely begins to brown (after about 3 minutes), add spices, salt and pepper and stir. Add in tomatoes and bring to a simmer. Turn down to medium low and let cook 5 minutes. Taste and add salt and pepper to you taste. Add in chopped kale, stir well, cover, and let cook down 5 minutes. Remove lid and once again taste. You will most likely need to add more salt (both kale and tomatoes can take a lot of salt to flavor) and you might find you want more spice. My spice tolerance is wimpy. Once you’re happy with the flavor, divide the tomato kale mixture among two shallow bowls. Wipe the frying pan clean with a paper towel.

Reheat the frying pan over medium high with olive oil, coconut oil or butter. Fry your eggs, two at a time, to your liking and serve over the stewed tomatoes.

Serves 2.

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