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Match Made in Heaven: Eggs and Tomatoes

September 13, 2011

 

 

In my humble opinion, there’s no better way to make eggs than poaching them in tomato broth.  Add a little kale in there and you have a breakfast of champions.  Do a little prep work and you’ll have a quick and easy and absolutely deliciously healthy breakfast in 10 minutes flat.  We have tons of tomatoes now, so use some of your slightly past ripe/mushy tomatoes to make the same raw tomato sauce I posted for the raw zucchini noodles.  No need to compost any of them!

 

 

 

 

Poached eggs in Heirloom Tomato Sauce with Braised Kale:

Ingredients:
Serves 1

1/4 c raw tomato sauce
1 cup kale
1 tbsp fresh chopped basil
2 farm fresh eggs
S/P to taste

Method:

Heat tomato sauce in a skillet over medium heat.  Add kale and basil and braise until softened but not totally cooked (1 minute or so).  Move kale aside to make room for eggs.  Crack eggs one at a time into a bowl, then transfer to skillet.  Salt and pepper those bad boys, then cover and let cook for 5 minutes or so, or until your eggs are cooked to your liking.  Dig in and ENJOY!

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