Kale is one of those vegetables that really comes into its own during the cooler months, and this simple baked egg dish is a delicious way to enjoy it. Served with crusty sourdough, it's comforting, nourishing and perfect for any meal of the day.

Serves 2–4

Ingredients

• 1 tbsp olive oil
• 1 leek, thinly sliced
• 2 cloves garlic, minced
• 1 bunch kale, stems removed and leaves roughly chopped
• ¼ cup vegetable stock or water
• 4 pastured eggs
• 2 tbsp natural yoghurt or cream (optional)
• 2 tbsp fresh parsley, finely chopped
• Sea salt and cracked black pepper
• Chilli flakes, to serve (optional)

To serve

• Thick slices of toasted sourdough
• Extra parsley
• A drizzle of olive oil

Method

1. Preheat your oven to 180°C (160°C fan-forced).
2. Heat the olive oil in an ovenproof frying pan or baking dish over medium heat. Add the leek and cook for 5–7 minutes until softened.
3. Stir through the garlic and cook for another minute until fragrant.
4. Add the kale along with the stock or water. Cook for 3–5 minutes until the kale has wilted and become tender. Season generously with salt and pepper.
5. Create four small wells in the kale mixture and crack an egg into each one.
6. Transfer to the oven and bake for 8–12 minutes, depending on how you like your eggs cooked.
7. Finish with dollops of yoghurt or a drizzle of cream, fresh parsley and a sprinkle of chilli flakes if using.
8. Serve straight from the pan with warm toasted sourdough for dipping.

Joyful Tip 💛

This recipe is wonderfully adaptable. Add crumbled feta, stir through white beans for extra protein, or use any seasonal greens you have on hand. It's the perfect "what's left in the fridge?" kind of meal.