Print
Kale Baked Eggs with Dukkah with Toast | Naturally Ella

Kale Baked Eggs with Dukkah

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

Description

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.


Ingredients

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)


Instructions

  • 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.

Notes

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


Nutrition

  • Serving Size: 1/2 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