Canned tomatoes are a pantry necessity. Soups, stews, pasta and veggie bowls would never be the same without them. They can turn a plain old chicken breast from dull to delectable. Add them to macaroni and cheese and you have an entirely different take on the dinner classic. Have you noticed a theme here? Though a staple of every foodie's pantry, lunch and dinner repertoire, these handy little cans almost never make it to the breakfast table. This is why I love Eggs in Purgatory - it allows the tomatoes to make a early morning appearance. Well, that in addition to how incredibly quick and easy this breakfast comes together. Low maintenance mornings are necessary every once in a while
Classic Eggs in Purgatory is super straight-forward, just eggs cooked in tomato sauce. Our version, of course, is a bit dolled up. And sorta spicy. But if you usually don't feel the heat in the morning, feel free to un-spice this recipe. Usually I'll used crushed tomatoes for my Purgatory as it gives you a nice, smooth sauce. However, these eggs have some partners in crime. Namely, tomato chunks and kale. We have some guilty veggies on our hands here, folks. This was my first time making them with diced tomatoes, and I rather enjoyed it. Served over a bed of wilted kale, it was a fun, chunky take on the classic. Very yummy.
However, the element that takes this recipe to new heights is the biscuits. I am a huge fan of open faced breakfast foods. I flip for Eggs Florentine or Smoked Salmon Eggs Benedict. After all, magical things happen when delicious sauces are soaked up by bread products. Here, we used another quick and easy breakfast favorite...garlic biscuits made from Bisquick. Remember, this is a fast breakfast! I love the Heart Smart Bisquick, the low-fat, high-calcium, reduced-calorie version of the classic. A wee bit of garlic and fresh basil takes these from good to great. It's all about the next level with this recipe, folks. These biscuits are known to make an appearance at dinner as well. I love transitional foods.
Eggs in Kale Purgatory (serves 2)
- 1 tsp olive oil
- 1/2 c diced onion
- 1/2 tsp red chili flakes (1/4 for medium or omit completely for mild)
- fresh ground pepper
- 1 tsp minced garlic
- 1 (15 oz) can diced tomatoes (I love Glenn Muir)
- 1 c kale, roughly chopped
- 1/4 c shredded mozzarella or other good melting cheese
- 2 Healthy Garlic Basil Biscuits
Place a large saucepan over medium heat and add the oil. When warmed, add the diced onion and cook for 2-3 minutes, until they start to become tender. Stir in the red chili flakes and pepper. Add the garlic and cook for another minute, until the garlic is fragrant. Add the tomatoes and bring to a simmer. Reduce heat to medium-low and let cook for 5 minutes so the flavors can combine.
While the tomatoes simmer, place a second large pan over medium-high heat. We will use this for the kale while the eggs are cooking....
With a spoon, make a well in the tomato sauce, then crack an egg into the well. Repeat for the remaining three eggs. This will help keep the whites from running together in the sauce. Cover immediately. For a runny yolk, cook until the whites are just set, about 7-8 minutes. If you prefer your eggs runnier or more well done, adjust cooking time accordingly.
While the eggs are about halfway done, add the kale to the heated, dry pan. Cook, tossing with tongs, for 1 1/2 to 2 minutes, until the kale is bright and wilted. Divide between two plates.
To serve, scoop two eggs onto each pile of kale along with a generous amount of the tomatoes. Top with fresh basil, cheese or crispy bacon. And don't forget your side of biscuits!
Healthy Garlic Basil Biscuits
- 1 1/2 c Bisquick Heart Smart
- 1/2 c fat free milk
- 2 tsp minced garlic
- 2 tbs fresh chopped basil
Cook biscuits according to the box, but add the garlic and basil at the same time as the milk. *Note - I usually cook my biscuits at 425 degrees rather than 450, as they get too dark on the higher heat.