Autumnal kale stew with egg and a baguette

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.