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Baked Eggs in Tomato Sauce with Kale

Servings: 3 Prep time: 10 min Cooking time: 20 min


  • 1 tbsp Avocado Oil

  • 2 lbs Frozen Kale

  • 1 1/2 lbs Marinara Sauce, Low Sodium (such as The Silver Palate)

  • 1/4 tsp Black Pepper

  • 1/4 tsp Salt

  • 6 Egg


  1. Preheat the oven to 350ºF.

  2. Heat the oil in a cast-iron skillet (or another oven-safe pan) over medium heat. Add kale, season with 1/4 teaspoon salt and 1/8 teaspoon pepper, and sauté for 2 minutes. Stir in marinara sauce and bring to a simmer.

  3. Remove the skillet from the heat and make small wells for the eggs in the middle of the pan. Crack the eggs into the pan and season with additional pepper.

  4. Transfer to the oven and bake for 15-20 minutes or until the egg whites are set and the yolks are soft (or cooked to your liking).

  5. Carefully remove the pan from the oven and enjoy!

  • Leftovers: Refrigerate in an airtight container for up to three days.

  • More Flavor: Add red pepper flakes or other dried herbs and spices.

  • Heartier Meal: Serve with a slice of toasted whole wheat bread.

  • No Kale: You can use spinach, arugula, or any other dark leafy green.

  • Recipe and photo from

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