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Photo:Ali Redmond
Ali Redmond
Prep Time:10 minsAdditional Time:20 minsTotal Time:30 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:10 minsAdditional Time:20 minsTotal Time:30 minsServings:4Yield:4 servings
Prep Time:10 mins
Prep Time:
10 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:30 mins
Total Time:
30 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonextra-virgin olive oil3 10-ounce packages frozen chopped kale, thawed, drained and squeezed dry (9 cups)½teaspoonsalt, divided¼teaspoonground pepper, divided1 25-ounce jar low-sodium marinara sauce or 3 cups canned low-sodium tomato sauce8largeeggs
Cook Mode(Keep screen awake)
Ingredients
1tablespoonextra-virgin olive oil
3 10-ounce packages frozen chopped kale, thawed, drained and squeezed dry (9 cups)
½teaspoonsalt, divided
¼teaspoonground pepper, divided
1 25-ounce jar low-sodium marinara sauce or 3 cups canned low-sodium tomato sauce
8largeeggs
DirectionsPreheat 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.Originally appeared: EatingWell.com, April 2018
Directions
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.
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.
Originally appeared: EatingWell.com, April 2018
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Nutrition Facts(per serving)344Calories20gFat21gCarbs21gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
