Admittedly, the name of this dish threw me off a bit at first, but a quick glance at the ingredients convinced me to give it a shot. We love delicious egg recipes, and I can sometimes get my kids to eat their greens (kale, in this case) if they're slathered in sauce (like this marinara) or otherwise disguised. This dish, which one might encounter in Israel, was entirely new to me and might be to you, too. If you're into the new Meatless Monday trend, this might be a recipe to try out as it is plenty hearty enough when paired with a nice salad and some toasted bread.
2 Tbs. olive oil
5 ounces baby kale
1 24 oz. jar marinara sauce
8 large eggs (we just used the whites, but you could go either way here)
4 oz. crumbled Feta
Heat oven to 400 degrees with a rack at the highest position.
Heat the oil in cast iron or other oven-safe skillet over medium-high heat. Add the kale and cook until wilted, 1 or 2 minutes. Add the marinara and bring to a simmer.
One at a time, break each egg into a small dish and slide it onto the sauce, spacing evenly. Season with 1/2 tsp. each of salt and pepper.
Transfer to oven and bake until eggs are set, 10-12 minutes.
Top with Feta and serve.
This is an easy, meatless (and therefore, inexpensive) meal. The marinara makes it familiar despite the intimidating name. My suggestion: pitch it to the kids as lasagna made with eggs instead of noodles. If that fails, maybe try offering ice cream for dessert as a reward for a "happy plate." :)
Thanks to Real Simple for providing the original recipe.