Sumac-Spiced Baked Eggs with Kale {Paleo}
Prep time: 
Cook time: 
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Yield: 2 servings
Paleo Sumac-Spiced Baked Eggs with Kale are just different enough to be more interesting than your average egg dish, but not so off-the-wall that they’re not a crowd-pleaser. Sumac adds a pleasantly tangy flavor that nicely compliments the earthy kale.
  • 2 teaspoons extra-virgin olive oil, plus more to brush inside the ramekins
  • 4 oz kale, chopped
  • ½ cup (120 ml) chicken or vegetable stock
  • 2 large cloves garlic, crushed
  • ¾ teaspoon sumac, plus more to sprinkle on top
  • ¼ teaspoon ground coriander
  • ⅛ teaspoon each salt, black pepper, and crushed red pepper flakes
  • 2 tablespoons canned unsweetened, full-fat coconut milk (see Note)
  • 2 large eggs (I used Eggland's Best)
  1. Preheat the oven to 350F and brush the inside of 2 ramekins with olive oil.
  2. Add 2 teaspoons oil to a medium, deep-sided skillet over medium heat; once hot, add the kale and stock. Cover the skillet and cook 5 minutes. Add the garlic and cook (uncovered) until the liquid is evaporated, about 3 minutes, stirring frequently. Turn off the heat and stir in the sumac, coriander, salt, black pepper, and crushed red pepper flakes.
  3. Divide the kale mixture between the 2 ramekins and pour 1 tablespoon coconut milk into each. Make a well in the kale inside each ramekin and crack an egg into each well. Sprinkle a little more sumac on top, if desired.
  4. Bake until the eggs are as done as you like them, about 20 to 25 minutes (I like my eggs with runny yolks but firm whites, so I usually cook them about 22 minutes).
  5. Serve warm.
Coconut Milk: You can use heavy cream instead if keeping this paleo isn’t a concern.

Make-Ahead: Cool the kale mixture completely before putting dividing it between the ramekins. Add the coconut milk (or cream) and eggs, and then cover and refrigerate up to 24 hours before baking. When you want to bake, let the ramekins sit at room temperature for 10 minutes before baking while the oven heats up.

Serving Suggestion to Keep it Paleo: Serve this along with a couple toasted slices of my Best Paleo Sandwich Bread!
Recipe by An Edible Mosaic™ at