There’s a certain liberating freedom that comes from cooking what the season offers. I love strolling the market on a Saturday morning, buying what looks beautiful, and deciding what to cook later. No more exhaustive weekly menus and cross-referenced shopping lists—instead I rely on a community of farmers and a well-stocked pantry. With one bunch of greens and a few staples, I can make a satisfying skillet-ful of tangy tomato sauce and slow-simmered hearty greens. I crack four eggs into the mix, cook until they are just set, then scatter a little parmesan on top and serve with grilled, crusty sourdough for dipping. No fancy ingredients and no preplanning required–just the kind of simple, hearty supper we all crave on a weeknight. And, did I mention there would be just one pot to wash?
Farm Eggs with Braised Greens & Tomato
1 onion, diced small
4 cloves garlic, minced
2 28 oz. cans whole tomatoes
2 large handfuls greens (spinach, mustard, collard, etc)
4 farm eggs
grated parmesan cheese
grilled sourdough, foccacia or ciabatta
In a skillet with high sides, saute onion and garlic in olive oil until tender. Drain and crush tomatoes with your hands or pass through a food mill and add to skillet. Season to taste with salt and pepper and simmer until sauce thickens slightly. Cut greens into ribbons and rinse in colander. Shake some of the water off, and add to tomato sauce. Cover partially and cook until greens are tender. Remove lid, and make 4 wells in the sauce. Carefully crack one egg into each well, sprinkle with salt, cover, and cook until eggs are just set. Sprinkle with parmesan and serve with grilled bread.