Baked Eggs in Stewed Tomato and Lacinato Kale

Baking eggs in stewed tomato sauce makes for a soulful Sunday morning brunch or a rustic weeknight family dinner. The addition of hearty kale amps up the greens factor and rounds out the meal. These eggs have a little heat to them, so if you like to eat on the mild side, reduce the amount of jalapenos and chili flakes.


  • 2 Tablespoons olive oil
  • 1 medium sweet onion, diced
  • 4 cloves garlic, minced
  • 1 jalapeno, seeded and finely chopped
  • 1 teaspoon ground cumin
  • ¾ teaspoon red chili flakes
  • 1 28 oz. can whole peeled tomatoes with juice
  • ½ teaspoon sea salt
  • 5 Josie’s Organics lacinato kale leaves, coarsely chopped
  • 1 Tablespoon fresh marjoram leaves, or oregano
  • 4 large eggs
  • 2 Tablespoons grated parmesan

Serves 4


Preheat oven to 425°.

Heat olive oil in a large skillet on medium-high heat. Sauté onion, garlic and jalapeno until softened. Stir in cumin and red chili flakes. Cook 1 minute to release the flavors. Add tomatoes, juice and salt. Cook for 5-7 minutes.

With the back of a wooden spoon, smash tomatoes to break them apart. Reduce the heat to medium, add kale leaves and marjoram (or oregano) and simmer 12-15 minutes until slightly thickened and kale is tender.

Transfer to a medium-sized baking dish. Crack eggs into the sauce. Cover with parmesan.

Place in the oven and bake until the whites of the eggs become opaque, about 10-12 minutes.

Let rest a few minutes. Serve with crusty bread.

Dress it Up

If you like a little crust with your casserole, melt a Tablespoon of butter and stir into a ½ cup of Italian bread crumbs until moistened. Top evenly over the eggs and then dust with the parmesan. Bake as directed. It’ll come out golden and bubbly.

Nutritional Information

Total Fat
Saturated Fat