Baked Eggs with Tomato and Kale

 

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Happy December!

 

I don’t think you can ever go wrong with a little breakfast for dinner.  I think, though, that dinner for breakfast doesn’t seem to work as well. Regardless, this is one little dish that you can eat anytime of the day.  And this one is light on your budget, too.

The beauty in baked eggs is that you can bake the eggs with really any kind of flavor combination that you like.  Here I went with a kale and tomato base background (a little festive for the upcoming holidays, in my opinion).  You could substitute in some spinach or even a few olives for a Mediterranean feel or go a completely different route with beans and cheese.  Regardless, if you eat eggs, this is a simple way to prepare them.

 

 

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Baked Eggs with Tomato and Kale

Servings: 4

 

Ingredients

1 tablespoon extra-virgin olive oil

1/2 cup onion, chopped

2 cloves garlic, minced

1 bunch kale (I used lacinato), leaves torn and stems removed

One 14-ounce can fire-roasted diced tomatoes, drained

4 large eggs

Parmesan cheese, grated (optional but highly recommended)

Salt and pepper, to taste

 

 

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Instructions

1. In a saute pan over medium heat, heat the olive oil until shimmering.  Meanwhile, preheat the oven to 350 degrees.

2. Add the onions and cook, stirring frequently, until translucent, about 5 minutes.

3. Add the garlic and cook for an additional 30 seconds or so.

4. Add the kale and tomatoes, stirring occasionally, until the kale is wilted and bright green, about 7-8 minutes.

5. Divide the kale/tomato mixture evenly between four ramekins, forming a slight depression in the center of each.

6.  Gently crack an egg over each depression and place the ramekins on a rimmed baking sheet.

7. Bake the eggs until the whites are set, about 15-20 minutes.

8. Season with grated Parmesan, salt, and pepper, to taste. (or any other of your favorite seasonings).  Serve immediately.

 

 

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Source:  A Curvy Carrot original.

December 2, 2013 - 6:36 am

Elizabeth - Eggs with some kind of dark green vegetable is an unbeatable combination.

December 2, 2013 - 1:03 pm

Kelly Mitchem - This looks delicious and I love how simple and versatile it is!

December 2, 2013 - 1:51 pm

Hannah @ CleanEatingVeggieGirl - Yum!! This is most definitely my kind of meal! :)

December 2, 2013 - 2:29 pm

Maria Tadic - I love this idea! It’s so cute! I just wish my husband liked eggs – guess I’ll save this recipe for when he’s out!

December 2, 2013 - 6:20 pm

Katrina @ Warm Vanilla Sugar - Definitely need more baked eggs in my life! Yum!

December 2, 2013 - 9:32 pm

Joanne - Breakfast for dinner, whether savory or sweet, is one of my favorites! Eggs are always a good thing, especially with a bit of runny yolk. Love these personal cups!

December 3, 2013 - 5:27 pm

Christine (CookTheStory) - Breakfast for dinner was always a family favorite of ours too. My brother still loves it. When we were growing up, ours wasn’t as creative as yours is.

December 9, 2013 - 12:42 pm

Philia Kelnhofer - These look fantastic! I’m always looking for variations on the standard ‘egg for breakfast’ dish that incorporate move veggies, I’m definitely going to try this asap!

December 27, 2013 - 7:29 pm

Ines T - Perfect, thank you! I’ve been looking for cool ramekins like this everywhere – where did you find ramekins with handles?!

December 29, 2013 - 11:45 am

srlacy - Hi Ines-

I can’t remember where I got them-but I stalk places like TJMaxx, Homegoods, and the clearance section of any home ware store-I actually get a lot of these kinds of things from Target!

February 10, 2014 - 12:30 pm

Betsy - Delicious. I also cut up the kale stems and sautéed them with the onions. I didn’t have ramekins, so just used Corelle cereal bowls.

I only made this for 2 people, so I am going to try to use the leftovers and cook the egg in the microwave.

March 14, 2014 - 12:25 am

Newsletter: March 18, 2014 | theveggiebin - [...] Baked Eggs with Kale and Tomatoes [...]

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