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Monday, January 4, 2016

Cacciatore-Style Baked Eggs


with Lacinato Kale & Parmesan-Garlic Toasts 

                                                                                              from blue apron

 



  I have been enjoying my subscription to Blue apron and wanted to share this recipe with you, cause we really enjoyed this dish for breakfast. I think this egg dish could also be served as a light dinner.The sauce here was really pretty amazing for something so easy to make.Plus this recipe has all kind of health benefits, and if you have any guests it's a very impressive dish to serve them for breakfast. But be careful they may not want to leave if you spoil them to much lol!  

 

Ingredients 

  • 2 Farm Eggs
  • 1 Small Baguette
  • 1 15-Ounce Can Crushed Tomatoes
  • 6 Ounces Cremini Mushrooms
  • 4 Cloves Garlic
  • 1 Bunch Lacinato Kale
  • 1 Green Bell Pepper
  • 1 Yellow Onion
  • Cup Grated Parmesan Cheese
  • ¼ Teaspoon Crushed Red Pepper Flakes  


  • Prepare the ingredients:
    Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the baguette crosswise into 1-inch-thick slices. Cut the mushrooms into bite-sized pieces. Cut out and discard the stem, ribs and seeds of the bell pepper; thinly slice. Peel the garlic; mince 3 of the cloves, leaving the remaining clove whole. Remove and discard the kale stems; roughly chop the leaves. Peel, halve and thinly slice the onion.

    Start the sauce:
     In a large pan (nonstick and oven-safe, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until browned and softened; season with salt and pepper.



    Add the vegetables:
    To the pan of mushrooms, add the minced garlic, onion, bell pepper and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened and fragrant.


    Finish the sauce:
    Add the crushed tomatoes, kale and 1 cup of water to the pan of vegetables; season with salt and pepper. Simmer, stirring occasionally, 5 to 7 minutes, or until thickened and slightly reduced in volume. Remove from heat. (If your pan isn’t oven-safe, transfer the finished sauce to a baking dish.)


    Make the Parmesan-garlic toasts:
    While the sauce simmers, place the baguette slices on a sheet pan in a single, even layer; drizzle with olive oil and season with salt and pepper. Toast in the oven 8 to 10 minutes, or until golden brown and crispy. Remove from the oven and set aside to cool slightly. When cool enough to handle, carefully rub the cut sides of each toasted baguette slice with the whole garlic clove; discard the clove. Sprinkle with half the cheese. Set aside in a warm place.


    Finish & serve your dish:
    While the baguette toasts, using a spoon or spatula, create 2 wells in the center of the finished sauce. Crack an egg into each well; season with salt and pepper. Bake 6 to 8 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven and let stand for 2 minutes. Garnish with the remaining cheese. Serve with the Parmesan-garlic toasts on the side. Enjoy!

     



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