I grew up eating a tomato sauce with eggs, so when my friend told me she tried an amazing dish of eggs poached in a tomato sauce while in Israel – I knew it would be awesome.
And let me tell you, it. is. awesome.
1-2 gloves garlic
28 oz can crushed tomatoes
1 bunch lacinto kale
salt and peper
red pepper flakes (optional)
feta cheese (optional)
Thinly slice the onion and sauté in oil oil over medium heat.
Add minced garlic and cook until the onions are soft.
Add the tomatoes and simmer while you prepare the kale. Wash the kale, remove the stem, and chop into ribbons. Add to the sauce and continue to simmer for about 10 more minutes. Season with salt and pepper. I like to add a couple of shakes of red pepper flakes to add a little spice, too.
Make a well in the sauce with the back of a spoon.
Crack the eggs into the wells.
Lower the heat, cover and cook for 5-8 minutes. I tend to lean towards the 8 minute mark, so that the whites are really set.
Uncover and make sure they are cooked the way you like. That’s it!
Scoop out the sauce and the eggs.
Serve with crusty bread!
Yolk. Sauce. Onions. Kale. I can’t even. So much goodness.
This is when that bread comes in handy.
Since this is based off of the Israeli dish, Shakshuka, I also tried it with a little crumbled feta on top. Enjoy!