- Makes: 4
servings
- Prep: 25 mins
- Total Time: 25 mins
- Carb Grams Per Serving: 29
Ingredients
- 7 teaspoons extra-virgin olive oil
- 1 pound baby bella, shitake and/or
oyster mushrooms, sliced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 teaspoons tomato paste
- 2 teaspoons chopped fresh thyme
- 3/4 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/3 cup Marsala wine
- 4 kale leaves, stemmed
and chopped
- 4 eggs
- 4 slices multigrain bread
- 1 garlic clove
Directions
1.
In a 12-inch
skillet, heat 6 teaspoons oil over medium-high heat. Add mushrooms and onion
and cook, stirring occasionally, until liquid has evaporated, about 10 minutes.
Add garlic and cook, stirring, until fragrant, about 2 minutes. Add tomato
paste, thyme, salt, pepper and wine and cook until liquid is absorbed, about 3
minutes. Add kale and cook, tossing to combine, until wilted, about 2 minutes.
2.
Using a spoon,
create four large indentations in the mushroom-and-kale mixture and drop an egg
into each. Cover skillet with aluminum foil and cook until eggs have just set,
about 3 minutes.
3.
Meanwhile, turn on
the broiler. Arrange bread on a baking sheet and drizzle each slice with
teaspoon oil. Broil 2 minutes, or until just browned; rub with garlic and serve
with ragout.
Nutrition Information
Servings Per Recipe: 4
PER SERVING: 321 cal., 15 g total fat (3 g sat. fat), 633 mg sodium, 29 g carb. (5 g fiber), 16 g pro.
PER SERVING: 321 cal., 15 g total fat (3 g sat. fat), 633 mg sodium, 29 g carb. (5 g fiber), 16 g pro.
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