Ouva in Brodetto

1. Ouva in Brodetto 32 oz can of fire roasted tomatoes ½ small yellow onion (diced) 3 garlic cloves (minced) 1 tbsp honey 1 tsp oregano 2 tsp crushed red pepper 1 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