A little more greenery added to the classic dish of baked eggs in tomato sauce.
Eggs in Purgatory's Garden
Olive oil spray
1 small onion, finely chopped
2 Tbsp diced green chiles (yes, I've used them in everything lately)
4 cups chopped baby spinach and kale leaves (yep- in everything)
4 oz low sodium tomato paste
14 oz can diced tomatoes, drained
14 oz can white beans, drained and rinsed
1 Tbsp hot sauce (I love Valentina's)
5 large eggs
Salt and fresh ground black pepper
2 oz crumbled feta cheese (optional)
Preheat oven to 325 degrees. Heat olive oil in a cast iron skillet over medium heat. Add onion and saute until fragrant, then add in green chiles and spinach/kale leaves. Saute until leaves are wilted, ~3 minutes. Add tomato paste and diced tomatoes and mix well. Stir in beans and hot sauce and cook until bubbly, ~ 5 minutes.
Make five wells in the sauce mixture, then crack an egg in each well. Sprinkle with salt and pepper then gently transfer skillet to heated oven.
Bake for 15-20 minutes, or until yolks are set to your liking. Remove from oven, sprinkle with feta cheese if desired, then scoop each egg with a generous helping of sauce and vegetables into a bowl and serve with whole grain toast points.
Nutrition Info per 1 serving: 230 calories, 7 g fat, 13 g protein, 24 g carbohydrates, 6.5 g fiber