Baked Egg, Chicken & Kale Ramekins

2 tsp (10 mL) olive oil

1/2 cup (125 mL) onions, diced

1/2 clove garlic, minced

2 cups (500 mL) boneless, skinless chicken breasts, diced

2 cups (500 mL) kale, chopped

1/8 tsp (0.5 mL) hot red chili pepper flakes, (optional)

2 tsp (10 mL) thyme, fresh

4 slices tomato(es), cut 1/2 inch (1.25 cm) thick

4 eggs, medium

1/4 cup (60 mL) plain yogurt, 2–4% MF

1/8 tsp (0.5 mL) salt

1/8 tsp (0.5 mL) black pepper, freshly ground

1/4 cup (60 mL) feta cheese, crumbled

1 Preheat the oven to 350°F (175°C). Oil or spray ramekins with vegetable oil cooking spray.
2 Heat olive oil over medium heat in a skillet. Dice the onion and minced garlic. Add to pan and sauté 2 minutes or until softened.
3 Dice the chicken breast into small pieces cut into ½ inch (1.25 cm) pieces. Add to the onions, stir and continue to sauté another 5 minutes or until the chicken is cooked through.
4 Prepare the kale by removing the tougher central ribs; discard. Slice the leaves into ½ inch (1.25 cm) wide strips. Add to the pan with the chicken, along with the hot red pepper flakes (optional) and fresh thyme leaves. Sauté until just wilted - about two minutes.
5 Slice tomato into ½ inch (1.25 cm) thick tomato slices. Place a slice in the bottom of each ramekin. Divide cooked chicken and kale among ramekins.
6 Beat the eggs with the yogurt, salt and pepper in a medium bowl. Divide evenly among ramekins. Sprinkle with the crumbled feta cheese.
7 Place ramekins on a tray and on middle rack of preheated oven until they are set in the center, about 25 to 35 minutes until lightly browned and a knife inserted in the centre comes out clean.