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
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.