Lemon Kale and Tomato Egg Bake



  • 1 tablespoon ghee butter/extra-virgin olive oil
  • 2 cloves garlic
  • 4-5 cups of kale
  • 8 cherry tomatoes
  • 2 eggs
  • Juice of 2 lemons
  • Rosemary
  • Oregano
  • Pepper

1. Preheat oven to 350 degrees Fahrenheit. In a cast iron skillet or oven-safe pan, heat up 1 tablespoon ghee butter or olive oil on medium-low heat. Add garlic and cook for 1 minute, moving around garlic so it doesn't burn.

2. Add kale and sauté for about 2-3 minutes until kale is slightly wilted. Remove from heat and crack two eggs into the leaves. Add cherry tomatoes around eggs. Add the juice of one lemon over mixture and sprinkle some rosemary, oregano, and black pepper. 

3. Transfer skillet to oven and bake for 15 minutes. Top with remaining lemon juice, spreading over skillet evenly.