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Kale Baked Eggs with Dukkah

I have a problem with greens. I always buy them and usually by the end of the week I have a small amount left that doesn't work well for huge amounts of meals or salads. Enter this easy egg bake. I could easily eat this myself but it's also great to split with someone- just add some fresh fruit or a bit of toast. This kale egg bake comes together in about 20 minutes, making it a  great weekday breakfast.


Kale Baked Eggs with Dukkah

A delicious and easy baked egg dish that uses kale as a base. The kale melts under the heat but still holds a bit of texture.

  • Author: Erin Alderson
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings 1x



1 cup shredded lacinato kale

¼ cup thinly sliced shallot

¼ cup heavy cream

¼ teaspoon salt

¼ teaspoon black pepper

2 large eggs

3 to 4 tablespoons dukkah (see note)


  • Heat oven to 400˚F with a rack in the middle of the oven. Place the shredded kale and sliced shallot in a small baking dish, roughly 6” to 8” wide.
  • Pour 3 tablespoons of the cream over the kale and sprinkle in the salt and pepper. Toss the kale with the cream until well coated.
  • Make two wells in the kale and carefully crack an egg in each. Spoon the remaining tablespoon cream mixture over the egg whites.
  • Place the dish in the oven and bake for 10 to 14 minutes, until the egg whites are set and the yolk is to your liking.
  • Sprinkle the dukkah over the eggs before serving. Sprinkle chili flakes and serve with a sprinkle of a salt if desired.


Tips + Tricks: Dukkah is such an amazing topping. I like to make my own but you can also pick up a the blend at Trader Joe's.

Use up leftover ingredients: kale, eggs


  • Serving Size: ½ the dish
  • Calories: 312
  • Sugar: 1.3
  • Sodium: 375
  • Fat: 22.9
  • Saturated Fat: 9.5
  • Carbohydrates: 17
  • Fiber: 2.4
  • Protein: 11
  • Cholesterol: 219

Kale Baked Eggs


Greens: Other hearty greens work as well: chard, collards, and turnip greens work well. You can also do shaved asparagus or zucchini.

Grains: Add ½ cup or so of cooked grains in with the kale. I love to add quinoa, farro, or millet.

Herbs: I keep herbs pretty minimal with kale but I occasionally use parsley, thyme, or tarragon.