Baked Eggs in Tomato Sauce with Kale

Baked Eggs in Tomato Sauce with Kale

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From: EatingWell.com, April 2018

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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

  • Prep

  • Ready In

  1. Preheat oven to 350°F.
  2. 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.
  3. 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.
  4. Transfer the pan to the oven and bake until the egg whites are set and the yolks are still soft, about 20 minutes.

Nutrition information

  • Serving size: 2 eggs & 1 cup sauce
  • Per serving: 344 calories; 20 g fat(4 g sat); 6 g fiber; 21 g carbohydrates; 21 g protein; 83 mcg folate; 372 mg cholesterol; 7 g sugars; 0 g added sugars; 15,012 IU vitamin A; 91 mg vitamin C; 377 mg calcium; 5 mg iron; 653 mg sodium; 848 mg potassium
  • Nutrition Bonus: Vitamin A (300% daily value), Vitamin C (152% dv), Calcium (38% dv), Iron (28% dv), Folate (21% dv)
  • Carbohydrate Servings:
  • Exchanges: 4½ vegetable, 2 medium-fat protein, ½ fat

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