Shakshuka (Baked Eggs) With Kale

baked-eggs-kale
Photo by Charles Masters
Rating
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 416 calories
    • Fat 31 g (9 g saturated fat);
    • Cholesterol 448 mg
    • Sodium 1,237 mg
    • Protein 19 g
    • Carbohydrate 15 g
    • Sugar 8 g
    • Fiber 4 g
    • Iron 3 mg
    • Calcium 242 mg

Heat oven to 400° F with a rack in the top position.

Heat the oil in a large ovenproof skillet over medium-high heat. Add the kale and cook, stirring, until wilted, 1 to 2 minutes. Add the marinara and bring to a simmer. One at a time, break each egg into a small dish, then slide it onto the sauce, spacing evenly. Season with ½ teaspoon each salt and pepper. Transfer to oven. Bake until the whites are just set, 10 to 12 minutes.

Top with the Feta and serve with the flatbread.

Ingredients

  1. Check 2 tablespoons olive oil
  2. Check 5 ounces baby kale
  3. Check 1 24-ounce jar marinara sauce
  4. Check 8 large eggs
  5. Check Kosher salt and black pepper
  6. Check 4 ounces Feta, crumbled (about 1 cup)
  7. Check Toasted flatbread, for serving

Directions

  1. Heat oven to 400° F with a rack in the top position.
  2. Heat the oil in a large ovenproof skillet over medium-high heat. Add the kale and cook, stirring, until wilted, 1 to 2 minutes. Add the marinara and bring to a simmer. One at a time, break each egg into a small dish, then slide it onto the sauce, spacing evenly. Season with ½ teaspoon each salt and pepper. Transfer to oven. Bake until the whites are just set, 10 to 12 minutes.
  3. Top with the Feta and serve with the flatbread.