Farm Eggs with Braised Greens & Tomato
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?
- 1 onion, diced small
- 4 cloves garlic, minced
- olive oil
- 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.