One-Skillet Kale Tomato Egg Bake

 

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This one-skillet kale tomato egg bake is a flavorful and showy dish you can present to guests at your next brunch-party! Courtesy of The Roasted Root, this recipe features eggs baked into a thick vegetable sauce made from simmering kale, tomatoes and mushrooms. Serve with toasted bread for memorable midday meal. Julia Mueller writes the food.

This one-skillet kale tomato egg bake is a flavourful and showy dish you can present to guests at your next brunch-party. This recipe features eggs baked into a thick vegetable sauce made from simmering kale, tomatoes and mushrooms. Serve with toasted bread for memorable midday meal. 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. Nov 3, 2018 This one-skillet kale tomato egg bake is a flavorful and showy dish you can present to guests at your next brunch-party! Courtesy of The Roasted Root, this recipe features eggs baked into a thick vegetable sauce made from simmering kale, tomatoes and mushrooms.

Serve with toasted bread for memorable midday meal. Julia. Bake 12 to 15 minutes, until the egg whites are opaque and the yolks are cooked to your preference. Rotate the skillet (or baking dishes) halfway through baking to ensure even cooking.

Serve with buttered toast of choice. To an oven-safe skillet such as an enameled cast iron skillet, add the olive oil, kale, green onions, and cook over medium-high heat until kale wilts slightly, about 1 minute. Evenly sprinkle the tomatoes, any optional ingredients, add the eggs, and cook over medium-high heat for about 3 to 4 minutes, or until edges begin to set.

Heat olive oil in large heavy frying pan, then add onions and saute 3 minutes. Add garlic and saute about 2 more minutes, then add kale, turning over as it wilts and sauteeing. Once they tender, add a teaspoon of cumin and paprika to the mix and cook for one minute.

You can also add a touch of cayenne if you like things spicy. Then add this mixture to the tomatoes and cook the eggs as directed. Top with cilantro or. Preheat oven to 400 degrees Fahrenheit.

Arrange the halved tomatoes in an even layer in a medium-sized baking dish (mine was a 9-inch by 9-inch square) or oven-proof skillet. Bake the tomatoes for 12 minutes, then remove the dish. (Erin suggests that if a lot of juice has cooked out of the tomatoes, carefully pour off a little liquid. Sausage-Egg Burritos. My husband and I try to eat healthy, but finding new meals for breakfast is a challenge.

By adding tomatoes, spinach and garlic to traditional eggs and egg whites, we can have a dish that is both light and satisfying.—Wendy G.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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10 comments

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  • Greetings from Alaska. I enjoy your channel. I really hope to travel to Spain and Portugal in the not too distant future. Be well my friend.

  • Good recipe easy and something different than what I normally make for breakfast, or Breannir (brinner)? Lol however you spell breakfast and dinner together

  • I am just getting down to the nuts and bolts of cooking. I feel like people really have a tendency to over-complicate dishes. I like your one skillet approach.

  • Wow this was amazingly delicious. I didn’t have diced so I used crushed tomatoes and since I’m half Puerto Rican a spoon of sofrito. Que rico!

  • Made it this morning for brunch. Incredible! I would definitely suggest while the potatoes are roasting that you simmer the tomato mixture until the oil separates from the tomatoes. It brings out so much more flavor. I also added half a tablespoon of brown sugar to the tomato mix. This one is a keeper, thanks ��

  • I can smell it from here already! By the way i wonder how it will taste if the potatoes are steamed instead, in case someone doesn’t have an oven. Cheers!

  • This recipe is very healthy. This dish (w/o bread) is only 8 Weight Watcher points per serving. For perspective, I’m allowed 33 points per day. Will try this recipe next. Can’t wait! Tnx!!

  • Pero, la gente en España no toma huevos para el desayuno, ¿no? A mí me veían como extraterrestre cuando contaba que mi desayuno era huevos con salsa de tomate y chile, chorizo o morcilla o me decían que eso era para la cena.

  • appreciate the videos, BUT, I can’t help but get annoyed at how he pronounces paprika:
    it should be: puh
    ·pree·kuh emphasis on the “pree”

  • Made this today. Came out delicious what I would add is that when adding the eggs made a little dent prior so the egg lays exactly where you want it.