Umami Recipes
Umami Recipes

Anti Inflammatory

Baked Eggs in Tomato Sauce with Kale




total time


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.


Serving Size



344 kcal

Total Fat

20 g

Saturated Fat

4 g

Unsaturated Fat

0 g

Trans Fat



372 mg


653 mg

Total Carbohydrate

21 g

Dietary Fiber

6 g

Total Sugars

7 g


21 g




total time
Start Cooking