- 2 tablespoons olive oil
- 2 leeks, thinly sliced
- 1 bunch kale, chopped
- 2 garlic cloves, minced
- 1 teaspoon caraway seeds
- ½ teaspoon salt
- ½ teaspoon chili flakes
- ¾ cup full-fat unsweetened coconut milk
- 4 eggs
- Preheat oven to 350ºF.
- In a 10-inch oven-proof skillet, warm olive oil over medium-high heat until shimmering. Add the leeks and cook, stirring occasionally, until soft, about 3 minutes.
- Stir in the kale and continue to cook for another 2 minutes. Stir in the garlic, caraway seeds, salt and chili flakes and cook until fragrant, about 3 minutes.
- Add the coconut milk and bring to a simmer. Carefully crack each egg into the green sauce, spacing evenly. Transfer the pan to the oven and bake for 10 to 12 minutes, until the egg whites solidify and the yolks are cooked to desired doneness. Serve immediately.
Per serving: 117 calories, 12g fat, 164mg cholesterol, 7g protein, 11g carbohydrates, 2g sugar, 2g fiber, 376mg sodium.