Breakfast for 2, Spicy Baked Eggs

I love having eggs on the weekend, for some reason its just so comforting and it really signals “weekend” in my head.  Growing up my dad and I would go out to breakfast every Sunday.  It was our time to talk, catch up on what was going on in each others lives and enjoy a yummy meal.  During the span of our breakfast outings, I went through many eating phases.  First there was the Spam/Eggs and Rice combo (Hawaii’s breakfast of champions), then there was the Belgium waffle obsession, the love affair with eggs benedict and then a return to eggs with omelets/scrambles. 

I love eggs and am definitely one of those people who love eating breakfast for dinner.  I would easily eat this dish anytime of the day.  Who says eggs are just for breakfast?!  I realized these eggs aren’t really baked, but I decided to just go with the name.  LOL, I’m pretty sure you could pop this in the oven and it would turn out great too.  The yummy tomato goes so nicely with the kale and when that delicious yolk explodes, this dish becomes luxurious. 

Spicy Tomato Baked Eggs

1 clove garlic, minced
1/2 onion, chopped
olive oil
1 bunch of kale, cut in 1 inch strips
2 eggs
1 can diced tomatoes
1/4 cup parmesan cheese
1 tsp. red chili flakes (less if you don’t like spice)
1/4 tsp. salt
1/4 tsp. sugar

1. Heat up olive oil in a skillet and add in the onion, garlic and kale.  Cook until kale wilts slightly. 

2.  Add in can of diced tomatoes, season with chili pepper flakes, salt, and sugar.  Heat until tomato sauce starts to bubble slightly.  *I add the sugar to cut the acidity of the tomatoes slightly, if you don’t mind it you can skip.*

3.  In the pan make a hole in the tomato sauce, making room for where you want to put the eggs.  Crack the eggs and place into the holes you made.  Sprinkle parmesan cheese over entire mixture and cover with lid and cook for 3 to 5 minutes, depending on how much you want to set your yolks. 

Looking at these pictures I totally want to make this again!  So yummy and so comforting, I might add in some mushrooms to give it an earthy meaty goodness next time.  This would be amazing with some cornbread or whole grain toast too!