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.
Ingredients
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1 tablespoon extra-virgin olive oil
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3 10-ounce packages frozen chopped kale, thawed, drained and squeezed dry (9 cups)
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½ teaspoon salt, divided
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¼ teaspoon ground pepper, divided
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1 25-ounce jar low-sodium marinara sauce or 3 cups canned low-sodium tomato sauce
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8 large eggs
Description
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Preheat oven to 350 degrees F.
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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.
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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.
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Transfer the pan to the oven and bake until the egg whites are set and the yolks are still soft, about 20 minutes.
