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.

Scale

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

Find it online: https://naturallyella.com/kale-baked-eggs/