Autumnal kale stew with egg and a baguette

Name: autumnal kale stew with egg and a baguette
Cook time: 28 min
Total time: 35 min
Yield: 2
Cuisine: Dutch
Ingredients: 1 toe garlic; 1 red pointed pepper; 1 shallot; 25 g unsalted butter or margarine; tl smoked paprika; 2 tl dried oregano; tl chili flakes; 300 g fresh kale; 350 ml tomato frito; 4 medium sized egg; 2 light brown baguette

Spicy stew of kale with egg.

Ingredients

Directions

Preheat the oven to 210 ° C.
Clean the garlic and cut finely.
Wash and halve the peppers, remove the stalk and the seeds and cut the flesh into thin strips.
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.
Add the garlic, peppers, shallots and kale and cook for 5 minutes on medium heat.
Add the tomato frito, 50 ml water, pepper and salt if necessary and simmer for 10 minutes on low heat. Stir occasionally.
Make 4 cavities in the pan, break an egg in each cavity and sprinkle with (freshly ground) pepper.
Put the lid on the pan and cook over low heat for 10 minutes.
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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