Eggs in a Wintry Tomato and Kale Sauce

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 yellow onion, peeled and minced
• 1 small carrot, scrubbed and minced
• 1 small celery stalk, minced
• 3 tablespoons Italian (flat-leaf) parsley, minced
• 1 large clove of garlic, minced
• 1 sprig fresh rosemary, about 1-inch
• 1 sprig fresh thyme, more to taste
• 1 bunch lacinto kale, washed and finely chopped
• 1 tablespoon tomato paste
• 28 ounces can of whole tomatoes
• 1 pinch Salt and pepper
• 4 large eggs (up to 8, depending on how many each person wants to eat)
• 2 ounces crumbled goat cheese, for serving (optional)

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