Baked Eggs in Tomato Sauce with Kale

3 Ratings
  • 5 3
  • 4 0
  • 3 0
  • 2 0
  • 1 0

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.

Lauren Grant
Source: EatingWell.com, April 2018

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Recipe Summary test

active:
10 mins
total:
30 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Preheat oven to 350 degrees F.

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  • 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.

  • 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.

  • Transfer the pan to the oven and bake until the egg whites are set and the yolks are still soft, about 20 minutes.

Nutrition Facts

Serving Size:
2 eggs & 1 cup sauce
Per Serving:
344 calories; protein 21.4g; carbohydrates 20.6g; dietary fiber 5.9g; sugars 6.6g; fat 20.3g; saturated fat 3.7g; cholesterol 372mg; vitamin a iu 15012.2IU; vitamin c 91.1mg; folate 83.2mcg; calcium 377.4mg; iron 4.9mg; magnesium 50.5mg; potassium 848mg; sodium 652.8mg; thiamin 0.2mg.
Exchanges:

4 1/2 vegetable, 2 medium-fat protein, 1/2 fat
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