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.

 
 
 

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.

 
 
 

Start by adding some olive oil to a sauté pan.

 
 
 

Add the onions and garlic and sweat until translucent.

 
 
 

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

 
 
 

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.

 
 
 

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

 
 
 

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

 
 
 

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

 
 
 

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

 
 
 

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

 
 
 

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.

 
 
 

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.

 
 
 

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

 
 
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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.