Baked Eggs with Kale and Tomatoes

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Baked Eggs with Kale and Tomatoes

1 tsp olive oil
2 cloves garlic, minced
2 cups kale, sliced
2 eggs
1/4 cup cherry tomatoes

Heat oven to 375°. Spray a heat-proof baking dish or skillet with oil.
In a small nonstick skillet, heat olive oil over medium heat. Add garlic and kale and cook, until kale is just wilted, 1 to 2 min. Place kale in prepared baking dish.
Gently crack an eggs on top of kale. Sprinkle tomatoes evenly around the dish. Bake for 12 to 15 min, or until whites are set and yolks are cooked to preference. Remove from oven.

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