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