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.


10 mins


30 mins




  • 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


    Step 1

    Preheat oven to 350 degrees F.

    Step 2

    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.

    Step 3

    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.

    Step 4

    Transfer the pan to the oven and bake until the egg whites are set and the yolks are still soft, about 20 minutes.

Nutrition Facts

Serving Size: 2 eggs & 1 cup sauce Per Serving: 344 calories; protein 21.4g; carbohydrates 20.6g; dietary fiber 5.9g; sugars 6.6g; fat 20.3g; saturated fat 3.7g; cholesterol 372mg; vitamin a iu 15012.2IU; vitamin c 91.1mg; folate 83.2mcg; calcium 377.4mg; iron 4.9mg; magnesium 50.5mg; potassium 848mg; sodium 652.8mg; thiamin 0.2mg. Exchanges:

4 1/2 vegetable, 2 medium-fat protein, 1/2 fat


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