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)
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.
