Baked eggs with tomatoes and black kale recipe
Perfect as a healthy start to the day, these baked eggs with kale are also ideal as a treat breakfast in bed for a super mum. This dish of mildly spiced baked eggs with tomatoes and black kale is the perfect healthy option for a relaxed breakfast in bed and a real treat for a busy mum on Mother's Day.
See method- Serves 1
- 15 mins to cook
- 280 calories / serving
- Dairy-free
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 1 tsp olive oil
- 50g (2oz) black kale, shredded
- 227g tin chopped tomatoes
- ¼ tsp ground cumin
- dash Tabasco, plus extra to serve
- pinch sugar
- 2 eggs
- toast, to serve (optional)
Each serving contains
- Energy
- 1175kJ 280.0kcal
- Fat
- 17g
- Saturates
- 4g
- Salt
- 0.7g
- Sugars
- 16g
of the Reference intake
Carbohydrate 16.4gProtein 18.7gFibre 3.3g
Method
- Preheat the oven to gas 4, 200°C, fan 180°C. Heat the oil in a 20cm (8in) ovenproof frying pan and add the kale with a splash of water. Stir-fry until wilted then stir in thetomatoes, cumin and Tabasco, with a little seasoning and a pinch of sugar. Cook for 3-4 minutes until heated through.
- Make a couple of holes in the mixture and break anegginto each. Pop the pan into the hot oven for 10 minutes, or until the eggs are fully cooked through. Serve with toast, if you like, and a drop or two of extra Tabasco.
Serve with: Ginger and lemon tea
Stir 2 tsp finely grated fresh ginger into 250ml boiling water and add juice of 1/2 lemon and 2 tsp of orange-blossom honey. Steep for 2-3 minutes, then strain into a cup and add a little more honey to sweeten, if you like.
If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.
