Baked Eggs in Tomatoes with Kale

A cozy, savory, and nutritious baked dish of sautéed onion, garlic, and kale simmered in tomatoes, topped with gently baked eggs.

Ingredients

• 1 tablespoon extra-virgin olive oil
• ½ onion, finely chopped
• 2 cloves garlic, finely minced
• 1 cup chopped kale, stems removed
• 1 can 14-ounce diced tomatoes
• ½ teaspoon salt, divided
• ¼ teaspoon ground pepper, divided
• 4 large eggs

Directions

1. Preheat oven to 375 degrees F.
2. In a skillet, heat the olive oil over medium heat
3. Add the chopped onion and garlic, and sauté until translucent, about 2-3 minutes
4. Stir in the chopped kale and cook for another 2 minutes until wilted
5. Add can of diced tomatoes, season with salt and pepper and simmer for 5 minutes
6. Transfer the tomato and kale mixture to a baking dish, creating four small wells in the sauce with a spoon
7. Gently crack one egg into each well made in the sauce
8. Season the eggs with a pinch of salt and pepper
9. Bake in the preheated oven for 15-20 minutes, or until the egg whites are set but the yolks are still slightly runny
10. Garnish with chopped parsley or herbs of your choice.

Serves 4