Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4


  • 2 tbsp olive oil
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 1 red bell pepper diced
  • 1 orange bell pepper diced
  • 1 yellow bell pepper diced
  • 4-5 sprig thyme
  • 2 cup kale finely chopped
  • 28 oz whole tomatoes
  • 4 eggs


  1. Heat a medium skillet over medium-high heat. Heat olive oil for about 30 seconds or until hot. Add onion, garlic, peppers, salt and pepper to taste, and thyme. Cook, stirring occasionally, for 5-7 minutes or until the onion is translucent. Add the kale and cook another 3-5 minutes. Crush the tomatoes by hand and pour into the veggie mixture. Heat to a simmer and reduce heat to medium-low. Taste and re-season with salt and pepper.

  2. Break the eggs into small bowls. Make 4 small wells in the sauce and pour one egg into each. Season each with salt and pepper to taste. Cover and cook for 3-5 minutes or until the whites are solid, but yolks are still runny.

  3. Garnish with green onions, parsley, and sliced jalapeno and serve with crusty bread or soft pita for sopping! Enjoy!