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+ servings


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


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