Baked Eggs in Tomato Sauce with Kale
Date: May. 12th, 2019 - 1:00 PM
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
Preparation
- Preheat oven to 350°F.
- Heat oil in a 10-inch cast-iron skillet or nonstick oven proof skillet over medium heat. Add kale, season with ¼ teaspoon salt and ⅛ teaspoon pepper, and sauté for 2 minutes. Stir in marinara (or tomato) sauce and bring to a simmer.
- Make 8 wells in the sauce with the back of a spoon and carefully crack an egg into each well. Season the eggs with the remaining ¼ teaspoon salt and ⅛ teaspoon pepper.
- Transfer the pan to the oven and bake until the egg whites are set and the yolks are still soft, about 20 minutes.
