When my brothers and I were kids, my mother used to make us eggs poached in tomato sauce. We loved soaking up the eggs and sauce with a piece of crusty bread. Later, in my restaurant I had something similar on my brunch menu. The egg was poached in a hole made in the center of a thick slice of homemade bread. I called them "Moonstruck Eggs" because the mother (Olympia Dukakis) made them in the movie Moonstruck.
I had a craving for them today, but wanted to try updating the old recipe a bit. I diced some sweet potatoes and sautéed them in my cast iron skillet, added some grape tomatoes, a bit of sauce and some kale. I cracked an egg in the middle, covered it for a few minutes until the egg was cooked and I had myself a personal brunch that kept me filled and satisfied for hours.
I didn't plan on eating this whole thing myself ... but I seriously couldn't help it. It was that good!
If you're a vegan, make the hash and skip the egg. You might also want to add some diced onions and if so, add them at the same time as the tomatoes.
Sweet Potato & Kale Hash With A Poached Egg