What
you need,
2
eggs
4
cups kale, washed and dried and cut into bite sized pieces
¾
cup tiny tomatoes, I used grape but any variety would be good
2
cloves garlic, sliced thinly
¼
tsp. hot pepper flakes
2
tsp. olive oil
2
tbsp. Parmesan cheese
Salt
and Pepper to taste
Heat
the oven to 375 degrees.
In
a medium sized oven safe skillet, heat the oil over medium heat.
Toss
in the garlic and hot pepper flakes, cook for 1 minute or so until just
fragrant.
Add
in the tomatoes and cook for 3-4 minutes until just starting to soften.
Add
the chopped kale to the pan and toss around for a minute or two until it just
starts to wilt.
Crack
the eggs on top of the kale/tomato mixture. Season well salt and pepper and
sprinkle on the cheese.
Put
the pan in the oven and bake for 8-12 minutes, depending on how you like you
eggs. I like mine a little runny it took about 9 minutes.
Serve
with some buttered toast.
Jen of My Tiny Oven
