Baked Eggs in Tomato Sauce with Kale – The Ultimate Guide

Posted on January 18, 2025

Gramma Rosie

Baked Eggs in Tomato Sauce with Kale served in a cast-iron skillet, garnished with fresh parsley and paired with crusty bread

Breakfast

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Introduction

There’s something truly comforting about a dish that’s simple to make, bursting with flavor, and perfect for any meal of the day. This Baked Eggs in Tomato Sauce with Kale is a one-skillet wonder that brings together the richness of a spiced tomato sauce, the earthiness of kale, and the creamy perfection of baked eggs. Whether you’re looking for a hearty breakfast, a quick lunch, or a light dinner, this recipe has you covered. It’s nutritious, visually stunning, and irresistibly delicious—a must-try for your next kitchen adventure.

This dish takes inspiration from the classic shakshuka while incorporating the health benefits and vibrant color of kale. It’s a wholesome combination of flavors and textures that’s satisfying for both the taste buds and the body. Plus, it’s an excellent way to use up pantry staples and fresh greens, making it a sustainable choice for home cooks.

Why Make This Recipe

Easy and Quick: Ready in under 30 minutes, this dish requires minimal effort and cleanup, making it perfect for busy weeknights or leisurely weekend mornings.
Healthy and Nutritious: With a balance of protein, fiber, and essential vitamins, this recipe supports a well-rounded diet. The addition of kale boosts your intake of antioxidants and minerals.
Versatile: Serve it on its own, or pair it with crusty bread, fluffy rice, or a crisp side salad for a complete meal.
Budget-Friendly: Using simple ingredients like canned tomatoes, fresh kale, and eggs ensures this dish is both economical and satisfying.
Great for Sharing: Serve it straight from the skillet for a cozy, communal dining experience that’s perfect for family meals or entertaining guests.

For similar recipes, explore our Classic Shakshuka or Vegetarian Breakfast Skillet.

How to Make Baked Eggs in Tomato Sauce with Kale

This flavorful dish is prepared effortlessly in a handful of straightforward steps, ensuring a delightful experience with minimal effort:

Prepare the Tomato Sauce: Sauté onions, garlic, and spices until fragrant, then add crushed tomatoes for a rich base.
Add the Kale: Stir in fresh kale and cook until tender, allowing it to absorb the flavors of the sauce.
Add the Eggs: Create wells in the sauce and crack eggs into them, letting them gently cook in the oven.
Bake: Transfer the skillet to the oven and bake until the eggs are perfectly set.
Serve: Garnish with fresh herbs, and serve with crusty bread or your favorite sides.

Ingredients

2 tablespoons olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes (optional)
1 can (28 ounces) crushed tomatoes
4 cups fresh kale, chopped and stems removed
4 large eggs
Salt and black pepper, to taste
Fresh parsley or cilantro, chopped (for garnish)
Optional: Crumbled feta cheese, for serving
Optional: Crusty bread, for dipping

Substitutions and Add-ons

Replace kale with spinach, Swiss chard, or collard greens for a different flavor profile.
Add diced bell peppers, zucchini, or mushrooms to the sauce for extra vegetables.
Swap feta with goat cheese, Parmesan, or omit entirely for a dairy-free option.
Adjust the spice level by increasing the red pepper flakes or adding a splash of hot sauce.

Directions

Begin by preheating your oven to 375°F (190°C) to ensure it’s ready for baking the dish to perfection.
Prepare the Tomato Sauce: Heat olive oil in an oven-safe skillet over medium heat. Add the onion and sauté until soft, about 5 minutes. Stir in the garlic, smoked paprika, cumin, and red pepper flakes, cooking until fragrant.
Add the Tomatoes and Kale: Pour in the crushed tomatoes and season with salt and pepper. Allow the mixture to gently simmer for about 10 minutes, giving it an occasional stir to ensure even cooking and prevent sticking. Add the kale, mixing until wilted and well incorporated.
Add the Eggs: Use a spoon to create small wells in the sauce. Gently crack an egg into each well, taking care to keep the yolks intact for a beautiful presentation and rich flavor.
Bake: Transfer the skillet to the oven and bake for 7-10 minutes, or until the egg whites are set but the yolks remain runny. For firmer yolks, bake an additional 2-3 minutes.
Garnish and Serve: Remove from the oven, sprinkle with fresh parsley or cilantro, and crumble feta on top if desired. Serve hot with crusty bread for dipping.

How to Serve Baked Eggs in Tomato Sauce with Kale

Presentation: Serve directly from the skillet for a rustic and inviting look. Garnish with vibrant herbs for added freshness.
Pairings: This dish pairs beautifully with toasted sourdough, pita bread, quinoa, or a crisp side salad.
Beverage Suggestions: Enjoy with a robust cup of coffee for breakfast or a glass of red wine for dinner.

How to Store Baked Eggs in Tomato Sauce with Kale

Refrigeration: Keep any remaining portions fresh by placing them in an airtight container and storing them in the refrigerator for up to three days. Reheat portions as needed.
Reheating: Warm gently in a skillet over low heat or in the microwave in 30-second intervals until heated through.
Freezing: While fresh is best, you can freeze the tomato and kale base (without the eggs) in a freezer-safe container for up to 2 months. When ready to enjoy, reheat the sauce and add fresh eggs.

Tips to Make Baked Eggs in Tomato Sauce with Kale

Choose an Oven-Safe Skillet: A cast-iron skillet retains heat well and transitions seamlessly from stovetop to oven.
Monitor Egg Doneness: Keep a close eye on the eggs while baking to achieve your preferred level of doneness.
Enhance Flavor: Taste and adjust the seasoning of the tomato sauce before adding the eggs.
Add Protein: Incorporate cooked chickpeas, sausage, or shredded chicken into the sauce for a heartier meal.

Variations

Mediterranean-Inspired: Add chopped olives, sun-dried tomatoes, and a sprinkle of oregano for a Mediterranean twist.
Spicy Option: Include diced jalapeños or a dash of cayenne for a fiery kick.
Vegan Version: Replace eggs with slices of firm tofu or a plant-based egg alternative.
Cheesy Delight: Top with shredded mozzarella, Gruyère, or Parmesan before baking.

FAQs

Q: Can I use frozen kale?
A: Yes, but thaw and drain the kale thoroughly before adding it to the sauce to avoid excess moisture.

Q: How can I make this recipe ahead of time?
A: Prepare the tomato and kale sauce in advance. Store it in the fridge and reheat before adding fresh eggs to bake.

Q: What if I don’t have an oven?
A: You can cover the skillet with a lid and cook the eggs on low heat on the stovetop until set.

Conclusion

This Baked Eggs in Tomato Sauce with Kale is a versatile, nutritious, and utterly satisfying dish that’s perfect for any time of day. Its hearty tomato base, nutrient-packed kale, and perfectly baked eggs come together in a way that’s as comforting as it is delicious. Whether you’re cooking for yourself, your family, or a group of friends, this recipe is sure to impress. Try it today and share your creations using #BakedEggsWithKale—we’d love to see how you make it your own!