INGREDIENTS

1 red bell pepper, thinly sliced

2lbs ripe tomatoes, halved +3 more for garnish

Olive oil

5 cloves garlic, crushed

3 shallots, thinly sliced

2 tbsp tomato paste

½ cup dry white wine

2 tsp paprika

1 ½ tsp cumin

½ tsp chili powder

½ tsp garlic powder

¼ cup fresh oregano, chopped

½ cup fresh parsley, chopped

Salt and pepper

1 ½ cups fresh baby kale

1 cup goat cheese, crumbled

6 large eggs

INSTRUCTIONS

Preheat oven to 400 degrees F

Add peppers and 2lbs of tomatoes to a baking sheet lined with Parchment Paper, then drizzle with olive oil and roast for 15 minutes.  Add shallots and garlic and roast for another 15 minutes.

In a wide pan or skillet, add roasted vegetables, tomato paste, wine, herbs and spices, then stir and allow to simmer for about 15 minutes until sauce has thickened.

Add the kale and allow to wilt for about 5 minutes.

Add the goat cheese.

Make 6 holes in the sauce and add an egg to each hole, then cover pan and allow to cook for about 10 minutes or until eggs are poached to desired level.

Serve immediately with bread.