Baked Eggs with Tomato Sauce, Kale & Gruyere

This is the second time that I have made this recipe for dinner.  The first time was just after I read about it over at Domestic Reflections.  Since then I have continued to think about it, it was that yummy.  Tonight, at long last, I am making it again.   

Baked Eggs with Tomato Sauce, Kale and Gruyere
(from Jora, adapted from Metropolitan Home)

1 large onion, chopped
3 tbsp. extra-virgin olive oil
1 28-ounce can Italian plum tomatoes, chopped, with juices
1 bunch cavolo nero, also called dinosaur kale and lacinato kale (do NOT substitute regular kale!)
2 tbsp. extra-virgin olive oil
6 (or so) eggs
1/2 cup grated Gruyere cheese

Put oven rack in middle position and preheat oven to 450°F.

In a nonreactive skillet over medium-high heat, cook the onion in the olive oil, until soft, about 8 minutes. Add the chopped tomatoes and juice and cook, uncovered, about 10 minutes (sauce can be made ahead and set aside).

Wash thoroughly and remove stems from kale. In a heavy skillet over medium heat, warm olive oil. Add kale; saute until wilted, about 5-7 minutes. Season with salt and pepper.

Divide tomato sauce among two to three 8-inch gratin dishes or ovenproof bowls (or one larger gratin dish). Using the back of a large spoon, make indentations in the sauce in each dish (one for each egg). Crack an egg into each indentation and season with salt and pepper. Spoon about ¼ cup wilted kale around eggs in each dish. Bake for about 5 minutes, then sprinkle the cheese on top of the kale. Bake a few more minutes until egg whites are set but egg yolks are still (slightly) runny, about 10 minutes total.

Remove from oven and top each dish with a drizzle of extra-virgin olive oil. Serve with toasted bread. Oh yeah, and some good red wine. Need that too.

{image from Metropolitan Home}