Equipment
Ingredients
Tomato Base
- 400 g cherry tomatoes, whole
- 100 g kale, stems removed, leaves torn into bite-sized pieces
- 15 g fresh red chilli, thinly sliced
- 2 garlic, minced
- 30 ml olive oil
- g salt
- g black pepper
Toppings and Eggs
- 125 g fresh mozzarella, torn into chunks
- 4 eggs, cold, fresh
- 15 ml white vinegar
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 528 kcal
- Protein
- 30 g
- Carbohydrates
- 15 g
- Fat
- 40 g
- Fiber
- 6 g
- Sugar
- 9 g
- Sodium
- 872 mg
- Saturated Fat
- 14 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 19 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 421 mg
- Potassium
- 885 mg
- Calcium
- 531 mg
- Iron
- 3.7 mg
- Magnesium
- 67 mg
- Phosphorus
- 506 mg
- Zinc
- 3.7 mg
- Vitamin A
- 396 mcg
- Vitamin C
- 86 mg
- Vitamin D
- 2.3 mcg
- Vitamin E
- 3.7 mg
- Vitamin K
- 208 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 2.3 mcg
- Thiamin
- 0.13 mg
- Riboflavin
- 0.82 mg
- Niacin
- 0.9 mg
- Folate
- 84 mcg
- Water
- 162 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 200°C/400°F.
In the oven-safe skillet, combine the cherry tomatoes, sliced chilli, minced garlic, olive oil, salt, and black pepper. Toss well to ensure the tomatoes are evenly coated.
Transfer the skillet to the preheated oven and roast for 15 minutes, or until the tomatoes begin to blister, soften, and release their juices.
Remove the skillet from the oven. Gently fold the torn kale into the hot tomato mixture, allowing the residual heat to start wilting it. Distribute the torn fresh mozzarella evenly across the top.
Return the skillet to the oven and bake for an additional 5 minutes until the kale is tender and the mozzarella is melted and bubbling.
While the vegetables finish baking, fill a saucepan with water, add the white vinegar, and bring to a gentle simmer over medium heat. Do not let it reach a rolling boil.
Crack an egg into a small ramekin. Using a slotted spoon, stir the simmering water to create a gentle vortex. Carefully slide the egg into the center of the vortex. Repeat with remaining eggs if space allows. Poach for 3 minutes for soft, runny yolks.
Carefully remove the poached eggs from the water using the slotted spoon, briefly patting the bottom of the spoon on a clean kitchen towel to drain excess water. Place the eggs directly on top of the baked tomato, kale, and mozzarella skillet.
Serve immediately right out of the skillet, breaking the yolks to create a rich sauce that mixes with the tomatoes and melted cheese.
Chef's Notes
- Using a mix of different colored cherry tomatoes will elevate the visual appeal of the final dish.
- The acid from the tomatoes naturally balances the richness of the mozzarella and running egg yolks, requiring very little additional seasoning.
- For the best poached eggs, freshness is key. The older an egg gets, the more the egg white turns to a watery liquid which spreads in the pan.
- Keep the kale in larger torn pieces so it holds its structure against the intense heat of the oven, preventing it from burning too quickly.
Storage
Refrigerator: 2 days — Store the tomato and kale base separately from the poached eggs.
Reheating: Warm the tomato base in a skillet over medium heat. Poach fresh eggs right before serving for best results.
Troubleshooting
Egg whites spread uncontrollably in the poaching water
Cause: Eggs are not fresh enough, causing the white to thin out, or the water is boiling too vigorously.
Fix: Use a slotted spoon to coax the whites around the yolk as it cooks, or trim the straggly edges with a knife before plating.
Prevention: Use farm-fresh cold eggs, strain the loose egg white before poaching, and maintain a very gentle simmer.
Kale is tough and chewy
Cause: Kale was not massaged or exposed to enough heat and moisture from the tomatoes.
Fix: Cover the skillet with foil and return to the oven for 3-5 more minutes to steam the kale.
Prevention: Ensure the tomatoes have released plenty of juices before adding the kale, or gently massage the kale with a drop of olive oil before folding it in.
Cultural Context
This dish draws heavily on the culinary traditions of Mediterranean baked egg dishes like Shakshuka or Italian Eggs in Purgatory (Uova in Purgatorio). By roasting the base instead of simmering on a stovetop and swapping traditional bell peppers for nutrient-dense kale and fresh mozzarella, it bridges classic Old World comfort food with modern, vegetable-forward cafe culture.
