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Baked Eggs in Tomato Sauce with Kale
Ingredients
  • 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 eggs
Steps
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