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Jeri Panek
Autumnal kale stew with egg and a baguette
Spicy stew of kale with egg.
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Ingredients
Directions
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Preheat the oven to 210 ° C.
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Clean the garlic and cut finely.
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Wash and halve the peppers, remove the stalk and the seeds and cut the flesh into thin strips.
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Clean the shallot and cut into thin half rings. Heat the butter in the frying pan and fry the paprika, oregano and chilli flakes for 1 min.
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Add the garlic, peppers, shallots and kale and cook for 5 minutes on medium heat.
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Add the tomato frito, 50 ml water, pepper and salt if necessary and simmer for 10 minutes on low heat. Stir occasionally.
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Make 4 cavities in the pan, break an egg in each cavity and sprinkle with (freshly ground) pepper.
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Put the lid on the pan and cook over low heat for 10 minutes.
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Meanwhile, bake the baguettes in approx. 7 minutes in the middle of the oven. Cut the bread into pieces and serve at the stove.
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Nutrition
790Calories
Sodium0% DV1.825mg
Fat49% DV32g
Protein66% DV33g
Carbs2% DV6g
Fiber52% DV13g
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