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Baked Eggs with Kale and TomatoesJuly 6th, 2014 0 Comments

Sometimes, there is just something wonderful about sleeping in during a morning thunderstorm and then getting up to bake. This was one such morning! This Baked Eggs with Kale and Tomatoes recipe can easily be modified to add pretty much anything your heart desires — I had leftover sausage from an Irish breakfast I ordered yesterday so I threw that in also!

Serves: 2


  • tsp olive oil
  • 1 garlic clove, minced or diced
  • 1 green onion, diced (separate white and green parts)
  • 2 heaping handfuls of kale, cut into large pieces
  • 1 tomato, diced
  • 2 eggs
  • Freshly ground black pepper and sea salt, to taste



Pre-heat oven to 350° F.

In a medium saucepan, cook the oil over medium-low heat and add garlic and white part of the onion for about two minutes. Add kale and continue to cook until the kale is tender, but still a little bit firm. Salt and pepper the kale mixture and move into a lightly greased baking dish.

Put the tomato in the same saucepan and cook for about one minute, and add to baking dish, spreading everything evenly on the bottom.

Crack two eggs on top of kale and tomato mixture, keeping the egg yolks intact.

Bake for 15-18 minutes, or until egg whites have settled. Sprinkle remaining green onion slices on top and serve warm with toast and a sprig of parsley. Enjoy!!


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  • I am a web designer by day and a food enthusiast by night. I'm originally from the Fort Lauderdale/Miami area but moved to the west coast (first Oregon ans now California) three years ago. Prior to that I spent two years in France and Spain. Living in Europe not only made me a much more experimental cook, but also taught me about the importance of improvising in a recipe -- because on most days I could never find all of the ingredients I needed!

    I try to use fresh/seasonal market ingredients when available and I add hot peppers to pretty much everything (so watch out!). I hope you enjoy my recipes and feel free to share.

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