Baked eggs with cavolo nero and tomato

Ingredients

For 1 serving

• Eggs2
• Tuscan kale100 g
• Chopped tomatoes120 g
• Garlic1
• Bread30 g
• Extra virgin olive oil5 g
• Saltto taste

Contains: gluten, eggs,

In season: November – February

Method

1. Preheat a conventional oven to 190 °C. Wash the cavolo nero, strip the leaves off the tough central rib with your fingers and cut them into thin strips.
2. Heat the oil in an ovenproof pan, or a regular one, over medium heat with the crushed garlic clove; add the cavolo nero and a splash of water, cover and braise for 5 minutes, until wilted.
3. Remove the garlic, add the tomato pulp and a pinch of salt and cook uncovered over medium-low heat for 10 minutes, stirring now and then, until the sauce has thickened.
4. Transfer everything to a small baking dish (unless your pan is ovenproof), make two hollows with a spoon and crack the eggs into them.
5. Bake for 10 minutes, until the whites are opaque and set and the yolks still soft.
6. Meanwhile, toast the bread and serve it with the eggs to mop up the sauce.