Spicy Baked Eggs with Kale

Cooking in the Winter is a major challenge. It's not only you. The produce around here is lacking in a major way. Long gone are the days of perfectly round and sweet fruits and veggies. In are the days of root vegetables, bitter, hard and not always fresh. It is down to the single digits after all. So how can we make healthy dishes that are inspired by produce we have available? I chose Kale. Kale is the go-to nutrient filled leaf of today. Another home run for us Brooklynites is the brand spanking new Whole Foods Third. This week they had 2 for $4 on their gorgeous Kale and boy did I take advantage...

This recipe is an adaptation from Food Network's new show, The Kitchen. Not the best show but certainly not the worst. Definitely good for some Wint-spirational cooking. Also, having two huge bunches of Kale in my fridge means I need to use them before they go South on me. Instead I went South on them by cooking them up with some onion, garlic, greek yogurt and eggs. Well, not exactly Paula Deen style southern but ya'll know what I mean! This dish is simple to make, healthy and delicious. What more could you ask for in a breakfast? Let's get cooking!

Spicy Baked Eggs with Kale 

1 Tbs. Extra Virgin Olive Oil
1 Small Yellow Onion, diced
2 Cloves of Garlic, minced
1 Bunch of Kale (I used the curly kind but use whichever you prefer)
Freshly Cracked Salt and Pepper
1/4 Tsp. Nutmeg
1-2 Dollops of Plain Greek Yogurt
1 Tsp. Parmesean Cheese
4 Large Eggs

In a Medium Non-Stick skillet, add the Extra Virgin Olive Oil and start to saute the Onion. Next add the minced Garlic and saute for about 5 minutes, until fragrant and onion is transparent. Add the Kale in batches until completely wilted. You can help it wilt by adding salt and a little more olive oil. Once all the Kale is dark green and wilted, add the Greek Yogurt. You can use as much or as little as you want (If you add more it will be creamier). Next add the spices and Parmesean Cheese. Mix all ingredients together, keeping the fire on a Medium Low. Make 4 indentations where your eggs will go. Crack an Egg into each indentation, season each with S&P, then cover the pan. Keep covered for about 3-4 minutes or until the eggs are at your desired doneness. Serve with crackers or toast and top with some more Parmesean Cheese. Enjoy!


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