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.
Baked Eggs in Tomato Sauce with Kale
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.
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
Instructions
- 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.
