Every so often I like to throw a curve ball with my meals – add a little twist. I tend to stick with many of the same ingredients and find different ways to combine them. This is a prime example. I also love it because I was able to use leftover homemade tomato sauce from the previous night’s spaghetti squash dinner. I’ve seen a few different variations of this recipe on the inter-webs, such as poaching the egg in the sauce. But, I love fried eggs, so that’s what I went with. Give it a try and let me know what you think.
Warning: I value precision, but not often when it comes to measuring ingredients. Instead, I prefer to estimate and decide amounts based on look and feel. Cooking is more fun that way.
3 large, organic, free-range eggs
1 handful (or a little more depending on your preference) Tuscan kale, or any dark green of your choosing
1 1/2 – 2 cups of left over homemade tomato sauce with tomato chunks, crumbled sausage, herbs, and spices
Salt and Pepper to taste
1. Reheat tomato sauce in a microwave or on the stove top on low heat.
2. Fry eggs in butter on medium-high heat using small-medium pan. Cook to your preference. (I love a runny yoke that mixes with the sauce, so more over-easy in my case.)
3. Saute kale in remaining butter. Add a few drops of water.
4. Combine is a bowl.
5. Serve with coffee. Always serve with coffee.