Baked Eggs with Tomatoes, Kale and Bacon

Ingredients

• 3/4 cup diced bacon
• 1/4 finely diced shallots
• 2 cloves garlic, finely chopped
• 1 1/2 cups finely diced tomatoes
• 3 cups baby kale
• 2 tbsp chopped fresh basil or 1 tsp dried basil, crumbled
• 8 large eggs
• 1 cup shredded aged white cheddar cheese

Directions

1. Preheat oven to 400°F.
2. Cook bacon in a large frypan over medium heat until crispy and fat is rendered, about 6 – 7 minutes.
3. Drain off all, but 1 tbsp of bacon fat. Add shallots and garlic; sauté until softened, about 1 – 2 minutes.
4. Add tomatoes and cook for an additional 5 minutes or until tomatoes are broken down and softened.
5. Remove from heat. Stir in kale and basil until wilted.
6. Divide the mixture evenly among 8 greased ¾ cup heatproof ramekins or greased muffin cups. Crack an egg into each ramekin.
7. Place ramekins on a baking sheet. Bake until egg whites are beginning to set, about 8 – 9 minutes.
8. Top each egg with cheese, dividing equally. Continue to bake until eggs are set, about 8 – 10 minutes.