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Kale and Feta Egg Bake

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Tasty Kitchen Blog: Kale and Feta Egg Bake. Guest post by Georgia Pellegrini, recipe submitted by TK member Gina of Running to the Kitchen.

 
I’m an egg person. I eat them almost every morning. But there is only so much scrambled eggs with avocado and hot sauce that a girl can eat before it begins to feel a tad redundant. What intrigued me most about this Kale and Feta Egg Bake from Tasty Kitchen member Gina was that it would work wonderfully for breakfast, lunch or dinner. And it reheats well so that you could really have it again the next day when times are busy. Plus, it is infinitely scalable, so you can make it in small individual ramekins, or you can make a nice large batch in a skillet like I did.

 
 
 
Tasty Kitchen Blog: Kale and Feta Egg Bake. Guest post by Georgia Pellegrini, recipe submitted by TK member Gina of Running to the Kitchen.

Here is what you will need: eggs, olive oil, red pepper flakes, minced garlic, kale (or other leafy greens like collards, Swiss chard, etc.), tomato sauce, onions, feta cheese.

 
 
 
Tasty Kitchen Blog: Kale and Feta Egg Bake. Guest post by Georgia Pellegrini, recipe submitted by TK member Gina of Running to the Kitchen.

Start by adding some olive oil to a sauté pan.

 
 
 
Tasty Kitchen Blog: Kale and Feta Egg Bake. Guest post by Georgia Pellegrini, recipe submitted by TK member Gina of Running to the Kitchen.

Add the onions and garlic and sweat until translucent.

 
 
 
Tasty Kitchen Blog: Kale and Feta Egg Bake. Guest post by Georgia Pellegrini, recipe submitted by TK member Gina of Running to the Kitchen.

Add in your red pepper flakes. I had a Thai red pepper sauce so I opted to use that.

 
 
 
Tasty Kitchen Blog: Kale and Feta Egg Bake. Guest post by Georgia Pellegrini, recipe submitted by TK member Gina of Running to the Kitchen.

Next add your leafy greens. You can be creative here. Kale is wonderful, but I was in the mood for collard greens to opted for those. You could also try spinach, Swiss chart, escarole … the possibilities are endless! Give them a stir and sprinkle with a bit of salt. You can put a lid on it for a few minutes to help them wilt.

 
 
 
Tasty Kitchen Blog: Kale and Feta Egg Bake. Guest post by Georgia Pellegrini, recipe submitted by TK member Gina of Running to the Kitchen.

Add the tomato sauce next. I used some Italian style stewed tomatoes for some chunkiness.

 
 
 
Tasty Kitchen Blog: Kale and Feta Egg Bake. Guest post by Georgia Pellegrini, recipe submitted by TK member Gina of Running to the Kitchen.

Let all of the flavors marry, stirring every so often.

 
 
 
Tasty Kitchen Blog: Kale and Feta Egg Bake. Guest post by Georgia Pellegrini, recipe submitted by TK member Gina of Running to the Kitchen.

Next sprinkle on the cheese. You could use cotija cheese here, too. Something crumbly is best.

 
 
 
Tasty Kitchen Blog: Kale and Feta Egg Bake. Guest post by Georgia Pellegrini, recipe submitted by TK member Gina of Running to the Kitchen.

Next, carefully crack your eggs and distribute them evenly on the surface.

 
 
 
Tasty Kitchen Blog: Kale and Feta Egg Bake. Guest post by Georgia Pellegrini, recipe submitted by TK member Gina of Running to the Kitchen.

Sprinkle the top with a bit more cheese and place the baking dish in the oven.

 
 
 
Tasty Kitchen Blog: Kale and Feta Egg Bake. Guest post by Georgia Pellegrini, recipe submitted by TK member Gina of Running to the Kitchen.

You’ll bake it until the eggs are cooked but still runny, or you can cook the yolks all the way through, depending on how you like them.

 
 
 
Tasty Kitchen Blog: Kale and Feta Egg Bake. Guest post by Georgia Pellegrini, recipe submitted by TK member Gina of Running to the Kitchen.

Scoop out portions onto plates if you’ve made it in a large skillet, or these ingredients can be placed in individual ramekins and cooked separately for some extra charm.

 
 
 
Tasty Kitchen Blog: Kale and Feta Egg Bake. Guest post by Georgia Pellegrini, recipe submitted by TK member Gina of Running to the Kitchen.

This is the perfect brunch dish, and so flexible. It was hearty and healthy and delicious all at once. It has now earned a place in my regular breakfast repertoire. Thanks so much to Gina for sharing it with us! Be sure to check out her website Running to the Kitchen for other delicious recipes.

 
 

Printable Recipe

Kale & Feta Egg Bake

See post on Gina (Running to the Kitchen)’s site!
5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Difficulty: Easy

Servings: 1

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Description

The perfect single lady dinner.

Ingredients

  • ½  Medium Onion, Chopped
  • 1 clove Garlic, Minced
  • 1 Tablespoon Extra Virgin Olive Oil
  • 6  Large Kale Leaves, Washed, Trimmed And Chopped
  • ¼ teaspoons Red Pepper Flakes
  • Salt And Pepper, to taste
  • 4 Tablespoons Marinara Sauce, Divided
  • ⅓ cups Crumbled Feta, Divided
  • 2  Eggs

Preparation Instructions

Preheat oven to 375ºF.

In a skillet over medium-high heat, saute onions, garlic and olive oil for 3-5 minutes, until softened.

Add kale and red pepper flakes and saute another 2-3 minutes until kale is wilted. Season with salt and pepper to taste.

Spray an oven safe ramekin with cooking spray and spoon half of the sauce into the bottom.

Next, add half the kale and onion mixture, then half the feta, remaining sauce, then the remainder of the kale.

Crack the eggs on the top and sprinkle remaining feta on top of that.

Bake for 12-15 minutes, until eggs are fully cooked but still runny.

Serve warm with crusty bread.

 
 
_______________________________________

There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.

 
 

10 Comments

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farmgirlgourmet on 2.17.2012

Love all aspects of this recipe. I make one similar during summer when my garden is bursting. Yum!

Marcie on 2.10.2012

I made this and it was soooooo good. I added an avocado to the finished product. Thanks for sharing.

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Laurie - Simply Scratch on 2.8.2012

Ooooh I can’t wait try this… a perfect weekend breakfast!

Sierra (The Perfect Chocolate Chip Cookie) on 2.7.2012

I was just looking for a recipe like this. Thanks so much!

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Caprice @ The Home Heart on 2.7.2012

I love feta and I get kale every two weeks in my veggie box. I’ve been eating a lot of kale chips! This looks great and I can’t wait to try something different with all this kale :)

Melissa on 2.7.2012

So funny….this is a dish called Shashookah in Arabic. One can use any veggies in this, I like to use squash and spinach and of course some form of hot sauce. It is a traditional Arabic breakfast, where I lived at least!

Frankie Miller on 2.6.2012

I tried to share this on my FB page and what came up was the description of a snack food with a pretzel base and the pictures from the kale and feta egg bake. confusing.

Shelley on 2.6.2012

There is nothing like a cast iron pan. All of life’s woes can be calmed by the warm sizzling sounds from inside.

Cheryl on 2.6.2012

Yummy.

Heather (Heather's Dish) on 2.6.2012

i just tried baked eggs for the first time last week…winner!