Baked Eggs in Tomato Sauce with Kale

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

Directions

Preheat oven to 350 degrees F.

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

• Calories: 344 kcal
• Total Fat: 20 g
• Saturated Fat: 4 g
• Unsaturated Fat: 0 g
• Cholesterol: 372 mg
• Sodium: 653 mg
• Total Carbohydrate: 21 g
• Dietary Fiber: 6 g
• Total Sugars: 7 g
• Protein: 21 g