dish this week that's veg comfort-food, good way to use any leftover pasta sauce if you also have kale or spinach in the house. As with most of my cooking, this is a somewhat rustic style.

Sauté together in a bit of oil or butter (I use coconut oil):
-Handful of chopped onion (to taste, so maybe less)
-Handful of chopped mushrooms
Once the onions start to brown, add and then cover:
- Large fistfull of chopped kale
After a couple minutes, crack a couple of eggs on top of the mixture and cover tightly, continue cooking for at least 4-5 minutes on medium/medium-low heat. Take a peek - when the whites are almost firmed up, spoon your favorite pasta sauce onto the green mixture and stir a bit then re-cover right away to capture the extra steam this makes. After a couple minutes, the whites should be set, so uncover and gently flip the eggs to make them over easy. Slide it all onto your plate and enjoy.
I used puttanesca sauce so if you're using something less flavorful you'll likely want to add your choice of seasoning. Could also add cheese but I thought it was so tasty that it didn't need it.