Roasted Eggs with Kale

Instructions

1. 1

   Preheat oven to 425°F (220°C). Toss chopped kale with 2 tablespoons olive oil, minced garlic, red pepper flakes, salt, and pepper on a large baking sheet.

   Tip: Make sure kale is well coated by massaging the oil into the leaves.

2. 2

   Spread kale mixture evenly across the baking sheet and roast for 12-15 minutes until edges are crispy and kale is tender.

   Tip: Stir once halfway through roasting for even cooking.

3. 3

   While kale roasts, whisk together tahini, lemon juice, water, and a pinch of salt in a small bowl until smooth and drizzleable.

   Tip: If tahini sauce is too thick, add more water one teaspoon at a time.

4. 4

   In a skillet, warm remaining 2 tablespoons olive oil over medium heat and sauté sliced red onion until softened, about 4-5 minutes.

   Tip: Set onions aside to add to the baking sheet later.

5. 5

   Remove kale from oven and create 8 small wells in the mixture using the back of a spoon.

   Tip: Space the wells evenly across the sheet for even cooking.

6. 6

   Crack one egg into each well, then scatter sautéed red onions and cherry tomatoes around the sheet.

   Tip: Keep egg yolks intact if you prefer them runny; break them slightly if you like them more cooked through.

7. 7

   Return to oven and bake for 8-12 minutes until egg whites are set but yolks remain slightly soft, adjusting time based on desired doneness.

   Tip: Check eggs at 8 minutes; they continue cooking slightly after removal from heat.

8. 8

   Drizzle tahini sauce generously over the roasted eggs and kale, and serve immediately while still warm.

   Tip: Add extra lemon wedges on the side for additional brightness and acidity.