Nutrition,  Recipes

Baked Eggs in Tomato Sauce with Kale

Treat your mother with mother with a nontraditional way to eat eggs for breakfast.
You can make these three-ingredient tomato-simmered eggs with things you probably already have on hand in your freezer and pantry. To make these baked eggs more like eggs in purgatory, look for a spicy tomato sauce and don’t forget some sourdough bread for dipping.

Ingredients: 4 servings

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

Preheat oven to 350°F. Heat oil in a 10-inch cast-iron skillet or nonstick ovenproof 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.

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