baked eggs in tomato kale

Serves 4

Poppy cooks…

1. In a large deep frying pan, heat a swig of
   olive oil over medium heat, then add
   onion, diced,
   2 carrots, finely diced,
   celery stick, finely diced and
   3 tablespoons flat-leaf parsley, chopped, stirring frequently until browned.
   
   
2. Stir through
   1 clove of garlic, minced,
   sprig of rosemary and
   2 sprigs thyme for one minute.
   
   
3. Add
   bunch kale, finely chopped and cook until the kale has softened.
   
   
4. Add
   1 tablespoon tomato paste,
   tin of diced tomatoes and
   celtic sea salt + cracked black pepper, to taste, simmering for 8 minutes.
   
   
5. Make four wells and crack
   4 eggs into each of the wells, either covering the pan or placing the pan in the oven until the egg whites are cooked.