Baked Eggs with Kale, Tomatoes, and Chickpeas

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This week's fridge foraging is what to do with all of my leftover greens.

We drove home from Montana to LA on Monday and I had a ton of greens that I didn't use in Montana so they made the long trek to LA with us. Needless to say they had seen better days. What to do with them? Make an updated version of baked eggs with kale, tomatoes and chickpeas. 

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Baked Eggs with Kale, Tomatoes, and Chickpeas

  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tsp. smoked paprika 
  • salt and pepper 
  • 1/2 lb. kale, stems removed and roughly chopped
  • 1-28 oz. can chopped tomatoes 
  • 1- 15 oz. can chickpeas, rinsed
  • 4 eggs
  • Garnish with feta cheese, herbs and flaky sea salt

Pre-heat oven to 350F. 

In a medium cast iron skillet or saute pan, warm the olive oil over medium heat. Add the onion and cook for 1 or 2 minutes, until the onion is soft and translucent. Add the garlic, paprika, big pinch of salt and pepper, and cook for another 30 seconds. Add the kale and cook for about 5  minutes or until wilted. Add the tomatoes and chickpeas and stir really well. Let the mixture cook for about 5 minutes or until the tomato liquid starts to reduce and thicken. Make 4 indentations in the mixture and carefully lay an egg in each indentation. 

Cook for 15 to 20 minutes or until egg whites are opaque and the yolk is just barely set. 

Garnish with feta cheese, herbs and flaky sea salt. Serve warm with crusty bread. 

Makes 6 servings.