Ouva in BrodettoOuva in Brodetto32 oz can of fire roasted tomatoes½ small yellow onion (diced)3 garlic cloves (minced)1 tbsp honey1 tsp oregano2 tsp crushed red pepper1 bunch kale (chopped)6 eggs

If you have leftover tomato sauce, ignore these first steps and simply use 4 cups of sauce.

Sauté the onion and 1 garlic clove in olive oil until onions start to caramelize. Add the oregano and 1 tsp of the crushed red pepper. Next add the can of tomatoes and honey and let simmer for 20 minutes over med/low heat.

Meanwhile, in a large stock pot, sauté the additional garlic and crushed red pepper flakes until fragrant in olive oil. Add the kale and sauté for 3 minutes stirring occasionally. Add 1 tbsp of water and cook covered for 10 minutes. Season with salt and pepper.

Preheat the oven to 375oF. In a greased baking dish add the tomato sauce. Crack an egg into a small bowl and then gently add to a formed well in the tomato sauce. Repeat with each additional egg. Bake in the oven until the egg whites set and the yolks are still runny. (15-20 minutes should be good but keep an eye on them, nothing worse than a overcooked yolk). Serve each portion with the kale! And if you want to kick this breakfast up a bit more, serve with black beans and avocados!

Silver Caterers Recipe Cards – Ouva in Brodetto