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Baked eggs with kale, aubergine and tahini sauce

  • Timer Prep 10 min
    Cook 20 min
  • Chart 504.0 cal/
  • Chef hat Easy


Dice the aubergines. Thinly slice the red onions. Remove the tough stalks from the kale.


  1. 1 Heat the oven to 180°C/160°C fan/gas 4.
  2. 2 Bring a pan of water to the boil, add the kale and cook for 1-2 minutes, or until still bright green but starting to soften
  3. 3 Drain well and cool
  4. 4 Meanwhile, heat the oil in a large ovenproof frying pan over a medium heat and fry the onion until starting to soften and colour.
  5. 5 Add the aubergine and cumin, and stir-fry until all the vegetables are cooked through and starting to caramelise
  6. 6 Add the tomatoes and kale, and stir-fry for another minute
  7. 7 Remove from the heat and make a shallow well in the vegetable mixture.
  8. 8 Break an egg into the well, then bake in the oven until the egg is just set.
  9. 9 Meanwhile, whisk together the tahini, yogurt and lemon juice until smooth
  10. 10 Remove the pan from the oven.
  11. 11 Top with dollops of the yogurt sauce, sprinkle with sumac and chilli flakes, and add a squeeze of lemon juice to finish.
  12. 12 Serve with crusty bread
  • Average per serving
  • Calories 504.0kCal
  • Fat23.1g
  • Saturated5.4g
  • Salt1.0g
  • Carbohydrates43.0
  • Sugar15.7g
  • Protein25.2g
  • Fibre11.5g