March 18, 2020 | Stephanie Ouellette Prep Time: 5 MIN Cook Time: 13 MIN Yield: 4 Ingredients 1 tablespoon olive oil 4 oz. chopped kale 24 oz. low sodium tomato sauce 1 tablespoon basil 1 tablespoon oregano 4 eggs ½ cup crumbled feta cheese 2 tablespoons fresh parsley, chopped 4 slices whole-grain bread Preparation 1. Add the olive oil to a large pan over medium-high heat. Add kale and sauté for about 5 minutes, stirring occasionally, until it cooks down and is wilted. 2. Add tomato sauce, basil and oregano to the pan and stir to combine. 3. Turn the heat down to low. Using a wooden spoon, create four wells within the tomato sauce. Crack the eggs into each well. 4. Cover the pan and let the eggs cook for about 10 minutes until the whites have set and the yolks are still a little runny. 5. Remove from the heat. Top with feta and parsley. Serve with toasted bread. Nutrition Calories: 250, 12 gm fat, 5 gm sat fat, 450 mg sodium, 30 gm carbohydrates, 5 gm fiber, 14 gm protein