Baked Eggs with Zucchini
Serves 4 small, or 2 larger portions
Ingredients
- 4 large eggs
- 4 cups kale , chopped
- 1 ½ cups cherry tomatoes
- 1 large zucchini
- 2 cloves garlic , finely chopped
- 2-3 tbsp extra virgin olive oil
- 1/4 tsp each, salt and black pepper
Instructions
- Preheat the oven to 350 degrees. Also, preheat a large cast iron skillet over medium heat.
- Add the oil to the pan, then add the tomatoes and stir occasionally for 3-4 minutes, until they start to blister and soften up a bit. Add the chopped garlic, and stir for another minute or so.
- Add the chopped kale and stir for another 1-2 minutes, until it starts to slightly wilt, then remove the pan from the heat. Add a pinch of salt and pepper.
- Use a vegetable peeler or spiralizer to make zucchini noodles. If you are using a vegetable peeler, chop off the ends of the zucchini, and then make long strokes all the way down until you get close to the center where the seeds are. Once you get to the center, turn your zucchini and keep doing that all the way around. (you can save the center of the zucchini to chop up and use in stir frys or even smoothies)
- Add the zucchini noodles to the pan and use tongs to stir them into the tomatoes and kale.
- Use your tongs or a wooden spoon to move the kale mixture around to make 4 holes or 'nests' to crack the eggs into. Crack an egg into each hole, season with a pinch of salt and pepper, then carefully transfer the skillet to the preheated oven.
- Bake 5-6 minutes for a slightly runny yolk, or 7-8 minutes for a harder yolk.
- You can serve it straight from the pan!
Tried this recipe?Let us know how it was!