====== Eggs in Purgatory ======
{{tag>Recipe Egg LowCarb 5}}

|  2  | Servings |

^  Qty  ^ Unit ^ Ingredient ^
|  4  | ea | Egg |
|  1  | ea | Garlic clove |
|  4  | oz | Mushrooms |
|  ½  | cup | Onions (100 g) |
|  2  | cups | Baby kale (100 g) |
|  ¾  | cup | Crushed tomatoes |
|  1  | tbsp | Tomato paste |
|  1  | tsp | Balsamic vinegar |
|  ½  | tsp | Oregano |
|  ½  | tsp | Thyme |
|  ½  | tsp | Smoked paprika |
|  ¼  | tsp | Onion powder |
|  ¼  | tsp | Cayenne pepper |

  - Prep
    - Preheat oven to 425° F
    - Mince Garlic
    - Cut mushrooms into thin pieces
    - Cut onions into thin pieces
    - Chop kale into bits sized pices
    - Mix the arrabbiata sauce: tomatoes, vinegar, oregano, thyme, paprika, onion powder, and cayenne pepper.
  - Cook
    - In a small oiled pan, cook garlic for about 30 seconds
    - Add mushrooms and onions and cook for 2 to 3 minutes until starting to soften
    - Add kale and cook until wilted.
    - Add a bit of water and steam (covered) for 2 to 3 minutes
    - Add arrabbiata sauce.
    - Bring to a boil, reduce to a simmer.
    - Add eggs. If serving second half later:
      - Add 2 of the eggs now
      - When reheating, poach 2 eggs
    - Put pan in oven for 6 to 8 minutes