Easy one-dish kale-stuffed skillet starts on the stovetop with a big handful of cherry tomatoes, then slides into the oven to bake egg yolks to gooey, salty perfection.
Preheat oven to 350°.
Heat butter in a large cast iron skillet over medium-high heat.
Saute onion, garlic, salt, & pepper until onions are translucent. Add kale and cook, stirring occasionally, until mostly wilted.
Make 4 wells in the creamed kale. Crack an egg into each, then press cherry tomatoes into the surrounding kale.
Pour whole milk over the eggs and kale and sprinkle with parmesan.
Bake at 350° for 15-20 minutes, until whites are set but yolks are still soft. Test this by jiggling the pan; only the yolks should move slightly.