Eggs Braised with Kale and Tomatoes

More vegetables for breakfast, I say!! This recipe is inspired by a couple of different ones from Yotam Ottolenghi's amazing cookbook, Plenty. I love this cookbook because the combinations of ingredients are surprising, yet actually quite adaptable.

For example, in this recipe he uses kirmizi biber, a Turkish spice blend that I've never seen, but suggests you could use sweet paprika and some cayenne. I use spinach or kale instead of arugula, marjoram instead of sage, and I've added some tomatoes. Also, I just cook it on the stovetop instead of baking it, which makes it easier. Even with all these changes, it still tastes unusual and wonderful. See what I mean? Inspiring.

1 bunch kale or spinach
3 T. olive oil
1 clove garlic
Salt and pepper
1 t. sweet or hot paprika, or aleppo pepper
1 t. dried marjoram
1 cup canned tomatoes or some Roasted Tomatoes and a little water
3 or 4 eggs, depending on how many you want to eat

Remove stems from kale and slice into 1-inch ribbons. Heat 2 T. olive oil in a skillet over medium flame. Add kale/spinach and garlic, and cook until the leaves are wilted (if you're using kale, it's extra-tasty if you let it brown a bit.) Season with salt and pepper as desired, add paprika/aleppo pepper and marjoram. Stir in tomatoes, then make little wells to crack the eggs into, so they form little islands. Cover the pan and cook until egg whites are solid but yolks are still a bit soft. Drizzle with remaining olive oil. Serves 2.