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Baked Eggs In Tomato Sauce With Kale

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 whole-wheat bread for dipping.

Active Time
10 mins
Total Time
30 mins
Yield
Serves 4

How to Make It

1. Step
Preheat oven to 350 degrees F.
2. Step
Heat oil in a 10-inch cast-iron skillet or nonstick ovenproof skillet over medium heat. Add kale, season with 1/4 teaspoon salt and 1/8 teaspoon pepper, and sauté for 2 minutes. Stir in marinara (or tomato) sauce and bring to a simmer.
3. Step
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 1/4 teaspoon salt and 1/8 teaspoon pepper.
4. Step
Transfer the pan to the oven and bake until the egg whites are set and the yolks are still soft, about 20 minutes.

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

Tags

Low-CalorieDairy-FreeGluten-FreeVegetarianNut-FreeHigh CalciumSoy-FreeBone HealthHealthy AgingHealthy ImmunityHealthy Pregnancy

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