You likely have three ingredients in your freezer and pantry that will prepare these poached eggs in tomatoes. If you're having a more purgatory-like mood for your baked eggs, look for hot tomato sauce and some whole grain bread to dip into.
– 1 tablespoon extra-virgin olive oil – 3 10-ounce packages frozen chopped kale, thawed, drained and squeezed dry (9 cups) – ½ teaspoon salt, divided – ¼ teaspoon ground pepper, divided – 1 25-ounce jar low-sodium marinara sauce or 3 cups canned low-sodium tomato sauce – 8 large egg
Preheat oven to 350 degree Fahrenheit.
Heat oil in a 10-inch cast-iron or oven-proof nonstick skillet over medium. Sauté kale, sprinkling with 1/4 teaspoon salt and 1/8 teaspoon pepper, until slightly wilted, 2 minutes. Bring marinara (or tomato) sauce to a simmer.
With the back of a spoon, make 8 wells in the sauce and crack an egg, being careful, into each well. Season the eggs with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
Cover and bake for 20 minutes, or until the whites are set and the yolks still runny.