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| Just before putting the skillet in the stove. |
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| The finished product. Delicioso. |
If I were the kind of girl who kept Bloody Mary supplies on hand (and I really should be, given that it is my third-favorite drink, after only the Old-Fashioned and Margarita) I could see this as the perfect accompaniment to a nice and spicy one.
Baked eggs with kale, tomatoes, and feta
(serves two)
Ingredients
3-4 eggs
4 cups kale, chopped/torn up
1 cup grape or cherry tomatoes, whole or halved
2-3 oz feta, crumbled
olive oil
salt and pepper
Preheat oven to 375 degrees.
Heat a cast-iron skillet to medium-high on the stove top. Add olive oil and when the oil is warm, put kale and tomatoes in the pan, sauteing until the kale is wilted. Season with salt and pepper. Sprinkle the feta over kale and tomatoes, crack the eggs over top and stick the skillet in the oven. Bake for about 25 minutes, or until eggs are set. I like runny eggs, so I just wait until the whites of the eggs are set.
Serve immediately.
Speed version: Don't turn on the oven, just wilt the kale with the tomatoes, add the feta, crack the eggs onto the skillet and fry the eggs on the skillet. No baking and no waiting required!
2 comments:
How did I miss that you have a food blog? Anyway, this looks awesome. I love me some Kale. Maybe I'll try this one out this weekend. Luckily, I do have Bloody Mary supplies around. Miss you!
I miss you too, and not just because you're one of my only friends who also enjoys a good Bloody Mary. As a big fan of greens (and cheese . . . and tomatoes) I think you'll like this a lot. Becca tried it and, based on the picture she sent me, had excellent results. If you don't have fresh tomatoes, you could use tomato sauce instead. The eggs sorta poach instead of bake.
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