Ingredients

Scale

1 Tablespoon extra virgin olive oil
1 medium onion, peeled & chopped
1 heaping cup chopped kale leaves
4 large cloves garlic, minced
1 teaspoon curry powder
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon turmeric
1 28-oz. can of tomatoes (or 2 pint jars of home-canned tomatoes)
Red Robin Seasoning (or salt) and freshly ground pepper, to taste
4 large eggs
For the top: goat cheese crumbles, fresh cilantro leaves and Sriracha hot sauce

Instructions

Heat a frying pan over medium heat and add the olive oil. Swirl it around the pan, then add the onions and saute for a few minutes until the onions are soft. Add the kale, garlic and spices and cook for a couple minutes longer, until the kale is wilted. Pour in the ENTIRE can of tomatoes (with juices), bring to a gentle boil, then reduce heat to a gentle simmer. Cook uncovered for about 15 minutes, stirring occasionally, until the sauce thickens.
Now, you can make 4 wells in the sauce and crack the eggs into the holes or (if you happen to be cooking for 1 or 2), or if you want individual servings: pour about 3/4 cup of the sauce into each mini-skillet. Make a well in the sauce for the egg and crack the egg in there.
Cover the skillet(s) and cook at a low simmer for about 5 – 6 minutes or until the white is set. Sprinkle with a bit of goat cheese and fresh cilantro and serve with Sriracha and toast to soak up those lovely juices.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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