Preheat oven to 375ºF (190ºC). Brush 1 to 1 1/2 tablespoons of olive oil over a medium rimmed baking sheet, enough to coat the baking sheet. You can also use cooking spray. Set baking sheet aside.
Toss the chopped kale with the remaining tablespoon of oil. Sprinkle a pinch of salt on the kale and use your hands to massage the oil into the kale. Spread kale on baking sheet.
Push the kale around so that you have 6 holes in the baking sheet. Crack one egg inside each of these holes.
Bake kale and eggs for 5 to 10 minutes, until the egg whites are no longer runny. Start check the eggs after 5 minutes to see if the whites have settled. If you're using a dark baking sheet, the cooking time will be shorter. Different ovens distribute heat differently, so the cooking time can vary.
Pull the baking sheet out of the oven. Sprinkle chopped sun-dried tomatoes and goat cheese on top. Season with salt and pepper to taste.
Serve the kale and egg bake with toast.
NUTRITION INFORMATION: Amount for 1/3 of Recipe: Calories: 427, Total Fat 23g, Saturated Fat: 6.3g, Sodium: 500mg, Cholesterol: 376mg, Total Carbohydrate: 34g, Dietary Fiber: 4g, Sugar: 6g, Protein 23g1. For crunchier kale: If you want the roasted kale to be more like chips, bake the kale on the baking sheet for 4 to 5 minutes first before adding the eggs.2. I don't like eating kale stems. I usually remove the leaves from the stems before chopping them up to smaller pieces.3. If you want your eggs to look like the ones in my photos, separate the egg whites from the yolks when you crack the egg. Make sure the egg whites go inside the hole first. Then, gently lay the yolk on top of the whites.
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