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Cooking time30 minutes
Prep time10 minutes
Recipe serves 6
3 Tbsp. Country Crock® Plant Butter with Almond Oil Stick
1 large sweet onion , chopped
1 large green bell pepper , chopped
3 cloves garlic , chopped
1/4 cup tomato paste
1 Tbsp. sweet paprika
1 Tbsp. ground cumin
1 tsp. ground coriander
1 can (28 oz.) diced tomatoes
2 cups baby kale
6 large eggs
1/4 tsp. crushed red pepper flakes
Preheat oven to 375°F. Melt Country Crock® Plant Butter with Almond Oil Stick in a large ovenproof skillet. Add onions and cook over medium heat 5 minutes. Add bell pepper and cook until softened about 4 minutes.
Add tomato paste, paprika, cumin and coriander and cook 2 minutes, stirring occasionally.
Add tomatoes with their juice and bring to a boil over high heat. Reduce heat and simmer 10 minutes. Stir in kale.
Make 6 wells in tomato mixture. Crack eggs into wells. Bake 10 minutes or until eggs are desired doneness. Sprinkle with crushed red pepper.