Recipe Card
ingredients
- 1/4 cup plus 3 tablespoons olive oil, divided
- 1 large yellow onion, diced
- 1 12-ounce jar roasted red peppers, drained and diced
- 1 small bunch kale, leaves stripped from stems and torn
- 1 teaspoon smoked paprika
- 2 tablespoons garlic, finely chopped, from about 5 cloves
- 1 6-ounce can Muir Glen Tomato Paste
- kosher salt, to taste
- black pepper, to taste
- 1 cup vegetable stock
- 1 28-ounce can Muir Glen Diced Tomatoes
- 4 large eggs
- 1/2 cup walnuts, chopped
- 4 pitted Medjool dates, chopped
- 1 avocado, sliced, for serving
- crusty bread, for serving, optional
Method
Step 1
Preheat oven to 350℉.
Step 2
Heat 3 tablespoons olive oil in a large oven-proof skillet over medium heat. Add onions, roasted red peppers, kale, smoked paprika, and half the garlic. Cook, stirring occasionally until onions are translucent and kale is softened, about 9 minutes.
Step 3
Add Muir Glen Tomato Paste to the pan and cook, stirring frequently, until tomato paste begins to caramelize and thicken. Season with salt and pepper to taste.
Step 4
Pour in vegetable stock, scraping the bottom of the pan with a wooden spoon to deglaze.
Step 5
Add Muir Glen Diced Tomatoes to the pan and increase the heat to medium-high, stirring often, until mixture is thick and holds the shape of the back of your spoon, about 12-15 minutes. Taste and season with more salt if necessary.
Step 6
Make four deep wells in the tomato mixture with the back of your spoon and carefully crack an egg into each well. Season eggs with salt and transfer the pan to the oven. Bake for about 10-12 minutes, depending on how runny you like your eggs.
Step 7
While the eggs are baking, heat remaining ¼ cup olive oil in a small pot over medium heat. Add remaining garlic, walnuts, and dates to the pan and season with salt to taste. Cook, stirring frequently, until walnuts are lightly toasted and fragrant, about 5-8 minutes. Remove from heat and set aside until ready to serve.
Step 8
Once the eggs are cooked remove from the oven, spoon into bowls, and top with the walnut-date relish. Serve with slices of fresh avocado and crusty bread, if desired.