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1
Kale & Feta Egg Bake
Submitted by Gina (Running to the Kitchen) on January 5, 2012 in Casseroles, Main Courses
| Prep Time Cook Time |
Servings 1 | Difficulty Easy |
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.
