The Pioneer Woman Tasty Kitchen
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Kale & Feta Egg Bake

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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Level: Easy

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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

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.

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3 Reviews

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ambj73 on 2.17.2012

Loved it here too! Did it a bit more like Deborah & David above, making it one dish for our little family of 3. Obviously changed the scale of the ingredients too: roughly 1.5 onions chopped, 4 cloves of garlic (we love garlic, what can I say?!), increased the kale, and did 5 eggs total. Didn’t really measure the marinara sauce, just spooned it over the greens to our liking (ended up using about half a jar). The only think we didn’t increase was the feta, I like mine a bit more subtle anyway, and it was still super delicious. Hubby was quite skeptical at me putting this on the menu and while we were preparing it too, but even he admitted it was great. Four year old son even ate it. =) Gotta love that! A new way to get eggs and greens, I’m sold. Will be making it again and again I’m sure.

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Deborah & David on 2.13.2012

We LOVED this dish! However, we did make a few modifications: we cooked this dish in a cast iron skillet from start to finish; used high quality EVOO, slightly more than called for; used double the garlic, and roughly double the red pepper; added about 1/2 cup of stewed chunky tomatoes; substituted Pomi tomato sauce (sans all the salt and preservatives) and Italian seasoning in lieu of marinara sauce; used 5 eggs instead of 2; used Applewood Smoked Salt and pepper after the eggs were in, and finally used slightly more (not much more) Feta cheese. Our oven runs hot, so we actually cooked ours at 360 degrees, for 9 minutes, which turned out to be slightly too long. 8 minutes would be great. We ate it with grilled Salmon, and paired it with a Brut from the Louire Valley (Vouvre AOC) and it was absolutely wonderful!

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mollyblue on 1.11.2012

This was yummy! Just watch it carefully in the oven–I accidentally baked mine so the eggs were set! Thanks for the recipe!

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