Baked Eggs with Kale and Tomatoes

I decided I should try to make something sort of healthy to start off my last day of holidays.

I had a big bunch of kale in the fridge and figured I could toss that with some tomatoes and eggs and I would be all set.

It turned out AH-MAZING!! It has so much flavor, the kale gets a bit crispy from baking in the oven. The garlic and tomatoes are to die for.

I wish it was Saturday all the time so I could eat this every day, it is so much better than a boring old bowl of cheerios!

What you need,

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2 eggs

4 cups kale, washed and dried and cut into bite sized pieces

¾ cup tiny tomatoes, I used grape but any variety would be good

2 cloves garlic, sliced thinly

¼ tsp. hot pepper flakes

2 tsp. olive oil

2 tbsp. Parmesan cheese

Salt and Pepper to taste

Heat the oven to 375 degrees.

In a medium sized oven safe skillet heat the oil over medium heat.

Toss in the garlic and hot pepper flakes and cook for 1 minute or so until just fragrant.

Add in the tomatoes and cook for 3-4 minutes until just starting to soften.

Add the chopped kale to the pan and toss around for a minute or two until it just starts to wilt.

Crack the eggs on top of the kale/tomato mixture. Season it well with salt and pepper and sprinkle on the cheese.

Put the pan in the oven and bake for 8-12 minutes, depending on how you like you eggs. I like mine a little runny it took about 9 minutes.

Serve with some buttered toast.

I beg of you to let it cool for a minute or two before digging in, I stuffed a hot tomato into my mouth cause I live on the edge, and I burnt the roof of my mouth so gosh darn bad! Man it hurt!

Regardless of the burnt mouth this was a perfect breakfast.

I LOVED it!

I can’t wait until the weekend so I can make it again.

Jen