Kale with Baked Eggs & Cherry Tomatoes

I posted this photo over on Instagram earlier this week when I made this for dinner, and it received such an enthusiastic response I thought I'd post the recipe over here.  It was inexpensive, delicious, easy, healthy and quick - all the things you want in a weeknight meal! Hope you are eating well this week!

Kale with Baked Eggs & Cherry Tomatoes
Serves 2

Olive Oil (decent quality, but not necessarily your very best)
1-2 garlic cloves, thinly sliced
red pepper flakes

A handful of cherry tomatoes - halved if more than 1/2 inch across
A Head of Kale - thinly sliced crosswise down to the point where the center ribs become thick  (if the center ribs are especially large, remove them before slicing)
4 eggs

Salt, Pepper & fresh Reggiano Parmesan cheese for grating & lemon if desired

Heat the oven to 400 degrees.  In a medium/large oven-safe frying pan, gently heat enough oil to coat the bottom of the pan with a tiny bit of depth - about an eighth of an inch.  Add a few generous shakes of chile flakes and the sliced garlic and cook gently for five minutes over medium heat, to infuse the oil with the flavors.  If the garlic starts to brown, the heat is too high.  (Remove any garlic slices that burn or turn deep brown.)

Add the cherry tomatoes to the hot oil and cook about 3 minutes, until slightly softened.  Add the sliced kale and toss with the hot oil to coat.  When the kale just starts to wilt, crack the eggs into the pan and put the pan into the oven.  Set the timer for 10 minutes and turn the oven light on.  Cook until the eggs are just opaque but still runny (the yolks should jiggle if you shake the pan.)  Remove from the oven and grate a generous amount of parmesan cheese over the whole thing, and season with salt and pepper and a squirt of lemon on the kale.   Serve with toasted baguette or sourdough bread.   (You can also just put a lid on the pan and cook the eggs that way if you don't want to turn on your oven, but the kale may get a little brown.)