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Baked eggs with tomatoes and black kale recipe

4 ratings

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
280 calories / serving
Healthy
Vegetarian
Gluten-free
Dairy-free

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)

If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

Energy
1175kj
280kcal 14%
Fat
17g 24%
Saturates
4g 20%
Sugars
16g 17%
Salt
0.7g 12%

of the reference intake
Carbohydrate 16.4g Protein 18.7g Fibre 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 the tomatoes, 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 an egg into 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.

See more Mother's Day breakfast in bed recipes

If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.