This is a recipe that turns poor planning into a cause for celebration. With one bunch of greens and a few pantry staples, you’ll make a satisfying skillet-ful of tangy tomato sauce and slow-simmered hearty greens. Crack four eggs into the mix, cook until they are just set, then scatter a little parmesan on top. Serve with grilled, crusty sourdough for dipping. No fancy ingredients and no preplanning required–just the kind of simple, hearty supper we crave on a weeknight. And, did we mention there would be just one pot to wash?
Farm Eggs with Braised Greens & Tomato
1 onion, diced small
4 cloves garlic, minced
2 28 oz. cans whole tomatoes
2 large handfuls greens (spinach, mustard, collard, etc)
4 farm eggs
grated parmesan cheese
grilled foccacia or ciabatta (optional–also delicious atop grilled squash)
In a skillet with high sides, saute onion and garlic in olive oil until tender. Crush tomatoes with your hands or pass through a food mill and add to skillet. Season to taste with salt and pepper and simmer until sauce thickens slightly. Cut greens into ribbons and rinse in colander. Shake some of the water off, and add to tomato sauce. Cover partially and cook until greens are tender. Removed lid, and make 4 wells, or indentions, in the sauce. Carefully crack one egg into each well, sprinkle with salt, cover, and cook until eggs are just set. Sprinkle with parmesan and serve with grilled bread.