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I’m not a big fan of over-easy eggs. But (and that’s a big but) baked eggs have found a place in my regular rotation of go-to meals. This dish is shockingly delicious! I actually licked my plate. At our house we call that the ‘Sarah influence.’ I was astounded how much I loved it, especially since I don’t particularly love eggs. So if you’re looking for a terrific, easy, healthy weeknight meal or a weekend brunch casserole, give this a try. I’ve already made this twice and was thinking about having it for breakfast this weekend again! Yum.
Chop a small onion, mince 1 garlic clove, grab the olive oil, kale, spinach, red pepper flakes, salt, pepper, marinara sauce, crumbled Feta cheese and a couple of eggs.
Preheat the oven to 375 degrees.
This dish can be made in an oven proof skillet or layered in ramekins for a more elegant presentation. I decided to go weeknight casual and do it all in one pan. Heat the olive oil over medium-high heat. Saute the onions and garlic for about 5 minutes.
Add the spinach and kale and saute until wilted.
This may look like a lot of greens but it will cook down quickly.
And then look like this in just a few minutes.
Remove the vegetables from the stove. If using ramekins, layer the ingredients with marinara on the bottom, then add 1/2 the greens, then 1/2 the feta cheese, repeat. Crack the eggs on top, sprinkle with a little more feta and bake.
If using the skillet method, spread the kale mixture evenly on the bottom of the pan. Spoon marinara sauce over the kale mixture. Sprinkle with half the feta cheese. Using your spatula, make a small well in the middle to add the eggs.
Add two eggs and bake until the whites are done and yolks slightly runny, about 12- 15 minutes.
The tart, creamy, saltiness of the feta combined with the greens, garlic and marinara, is just fantastic. You should give this healthy, hearty dish a try!
Spinach, Kale & Egg Skillet
(adapted from a recipe by Gina as posted on Tasty Kitchen)
1 small onion, chopped
1 clove garlic, minced
1 tablespoon olive oil
2 cups Kale, cleaned, trimmed and chopped
2 cups Spinach, cleaned
1/2 teaspoon Red Pepper flakes
Salt and pepper to taste
4-6 tablespoons Marinara Sauce
1/3 cup Crumbled Feta cheese, divided
Preheat oven to 375 degrees.
In an oven proof skillet over medium-high heat, saute the onions and garlic in olive oil for about 5 minutes. Add the spinach and kale and red pepper flakes. Sauce another 3 minutes until the kale is wilted. Season with salt and pepper to taste.
Remove the skillet from the heat and distribute the marinara sauce on top of the kale. Sprinkle with 1/2 the feta cheese. Top with the two eggs and sprinkle with the remaining feta. Bake for 12-15 minutes until the egg whites are cooked and the yolk is still a little runny. Serve immediately and enjoy.
Now doesn’t that sound great? I hope you love it and lick the plate clean!
Have a terrific weekend! I’m going to spend Saturday with my lovely daughter and her adorable son Isaac. I hope to take some pictures – so stay tuned for grand baby updates! I have also made a big decision. I want my grandchildren to call me Gram. I’ve thought about this for a long time and have finally found a name that fits me, and everybody likes it. Who knew this was going to be such a tough decision?
Thanks so much for stopping by!