Preheat your oven to 350°F. Place two small oven safe bowls on the oven as it heats.

Coat a large skillet with cooking spray.

Add the kale and sauté over medium high until wilted down and soft.

Add garlic and a little salt and pepper to taste (about ¼ tsp each).

In a small mixing bowl stir to combine the ricotta, feta, lemon peel, and a pinch of salt and pepper (about 1/8 tsp. each).

When oven is hot remove bowls and place them on a cookie sheet.

Divide the kale in half and fill each bowl with the kale.

Make two wells in each bowl of kale and crack an egg into each well (2 eggs per bowl).

Divide the cheese mixture in half and dot each kale-egg bowl with the cheese.

Bake the eggs for 20 to 25 minutes (until eggs are cooked to your liking and cheese has started to brown).

Top the bowls with the tomatoes and EAT!!!