Make ahead the tomato stew*
* if you're going to prepare one serving immediately, start preheating oven to 350 F.
1 TB olive oil
1 large onion sliced thin or diced
3 teaspoons chopped garlic
1 teaspoon ground cumin
1 teaspoon ground paprika
1/2 teaspoon quality chili powder
6 cups kale cut chiffonade
1 jar roasted red pepper, drained and chopped
1 28-ounce can diced tomato
Heat oil and cook onions medium-low for 15 minutes, until very soft. If using fresh bell pepper, add it here.
Add garlic and spices, bring up heat. Saute for one or two minutes.
Pour in tomatoes and drained chopped roasted bell pepper.
Simmer until thickened, about ten minutes.
Store in glass container, put in refrigerator when cooled off somewhat.
To make One Serving:
Preheat oven to 350 F
Set out 2 eggs so they become less cold. You can break them into two prep bowls if you like.
Heat smaller pan and spray with oil.
Add 1/3 of the stew (about 2 1/2 cups)
Bring to a bubble while oven is pre-heating, then keep heat low to prevent burn.
As oven passes 315 F, make hole in stew with spatula, and break egg into it. Repeat for second egg.
Put pan in hot oven for 7 minutes. 10 minutes is overcooked, but also delicious.
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