Kale and Heritage Tomatoes with Eggs

I make a this single pan meal at least  once a week, often when I get home after a tough day at work and don't feel like cooking, and sometimes for brunch on the weekend.  At this time of year, it is very easy, all of the vegetables come straight from the garden, eggs from my neighbour (that is why they are so yellow), and olive oil from the pantry.  It is fast and easy, tastes great, and I think is relatively healthy.  

Autumn Garden Vegetables and Eggs

• 1 clove of garlic
• 1 small onion
• 1 bunch of kale, sometimes I use Swiss chard or beet leaves
• a selection of heritage tomato or not, depending on what you have available
• 1/2 a small hot pepper
• some fresh thyme
• salt and pepper
• 1 or 2 eggs per person
• olive oil
• salt and pepper

Chop the garlic and onion, and hot pepper and sauté in a heavy frying pan.  

Clean kale and trim off heavy stems.  Loosely chop and add to pan with a tablespoon or so of water and the juice of one lemon, or some wine vinegar.   Add thyme leaves.  Lightly stir and cook until the kale starts to turn a bright green and is tender. Add salt and pepper to taste.  Form a well in centre of the pan, pushing the kale to the sides.  Break eggs into the well in the centre of the pan and place tomatoes around the edges on top of the kale.  Cover with a lid and cook for a few minutes until the eggs are cooked to the consistency you like. I like my yolks to be runny.  Grind fresh pepper on top of eggs and serve.