Side Pannel
Saucy Tomato Poached Eggs with Kale and Wheat Berries
Saucy Tomato Poached Eggs with Kale and Wheat Berries
- Recipe Submitted by Herb on 11/12/2014
Category: Dinner Party, Main Dish, Eggs, Tomatoes
Ingredients List
- 3 tablespoons extra-virgin olive oil, plus more for serving
- 1/2 cup / 60 g diced yellow onion (about 1â„2 medium onion)
- 2 Anaheim chiles, stemmed, seeded, and diced
- 3 cloves garlic, minced
- 1 (28-ounce / 800 g) can crushed tomatoes
- 1 tablespoon tomato paste
- 3/4 cup / 85 g cooked wheat berries
- 3 tablespoons capers, drained
- 1/2 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 tablespoon grated lemon zest
- 1 teaspoon kosher salt
- 1/2 bunch kale, stemmed and coarsely chopped (about 2 1/2 cups / 125 g)
- 6 large eggs
- 1/4 cup / 45 g crumbled feta cheese
- Flaky salt
- Red pepper flakes
Directions
In a 12-inch skillet over medium heat, warm the oil until it shimmers. Add the onion and sauté until just soft, 3 to 4 minutes. Add the chiles and sauté for another 3 to 4 minutes. Then add the garlic and continue sautéing for 1 minute.
Add the crushed tomatoes, tomato paste, cooked wheat berries, capers, cumin, paprika, lemon zest, and kosher salt and stir well to combine. Simmer, uncovered, over low heat until the sauce starts to thicken, about 15 minutes. Taste and season with more salt as desired.
Fold in the kale and simmer until it begins to soften into the sauce, 1 to 2 minutes. Use a wooden spoon to make 6 little wells in the sauce for the eggs to nestle into. The skillet will be relatively full at this point, so just do your best. Crack the eggs into the wells and cover the skillet. Cook over low heat until the whites are firm but the yolks remain a touch runny, 6 to 8 minutes. Top with the crumbled feta.
Scoop into bowls, sprinkle with flaky salt and red pepper flakes, and drizzle with a dash of olive oil.m
Add the crushed tomatoes, tomato paste, cooked wheat berries, capers, cumin, paprika, lemon zest, and kosher salt and stir well to combine. Simmer, uncovered, over low heat until the sauce starts to thicken, about 15 minutes. Taste and season with more salt as desired.
Fold in the kale and simmer until it begins to soften into the sauce, 1 to 2 minutes. Use a wooden spoon to make 6 little wells in the sauce for the eggs to nestle into. The skillet will be relatively full at this point, so just do your best. Crack the eggs into the wells and cover the skillet. Cook over low heat until the whites are firm but the yolks remain a touch runny, 6 to 8 minutes. Top with the crumbled feta.
Scoop into bowls, sprinkle with flaky salt and red pepper flakes, and drizzle with a dash of olive oil.m
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