Description
This baked eggs in tomato sauce with kale recipe is a nutritious and satisfying dish perfect for breakfast, brunch, or a light dinner. With tender kale, rich tomato sauce, and perfectly baked eggs, it’s a wholesome meal that comes together quickly and effortlessly. Serve it with crusty bread for a hearty and delicious experience!
Ingredients
- 1 tablespoon extra-virgin olive oil
- 3 10-ounce packages frozen chopped kale, thawed, drained, and squeezed dry (9 cups)
- ½ teaspoon salt, divided
- ¼ teaspoon ground pepper, divided
- 1 25-ounce jar low-sodium marinara sauce or 3 cups canned low-sodium tomato sauce
- 8 large eggs
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). - Prepare the Skillet:
Heat the olive oil in a 10-inch cast-iron or nonstick ovenproof skillet over medium heat. - Cook the Kale:
Add the thawed and drained kale to the skillet. Season with ¼ teaspoon salt and ⅛ teaspoon ground pepper. Sauté for about 2 minutes until heated through. - Add the Tomato Sauce:
Stir in the marinara or tomato sauce and bring the mixture to a gentle simmer. - Make Wells for the Eggs:
Using the back of a spoon, create 8 evenly spaced wells in the tomato sauce. - Add the Eggs:
Carefully crack an egg into each well, ensuring the yolks remain intact. - Season the Eggs:
Sprinkle the remaining ¼ teaspoon salt and ⅛ teaspoon pepper over the eggs for flavor. - Bake the Dish:
Transfer the skillet to the preheated oven and bake for about 20 minutes, or until the egg whites are set and the yolks are slightly runny. - Serve and Enjoy:
Remove the skillet from the oven and let it cool slightly. Serve immediately with crusty bread or your favorite side dish.
Notes
-
- Fresh Kale Option: If using fresh kale, chop and sauté it until wilted before adding the tomato sauce.
- Customize Your Dish: Add red pepper flakes, fresh herbs, or grated Parmesan cheese for extra flavor.
- Serving Suggestion: Pair with toasted bread or serve over cooked polenta for a hearty meal.
- Storing Leftovers: Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Main Course
- Method: Baking
- Cuisine: Mediterranean