Eggs in Purgatory

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