Bean, Kale And Egg Stew
Serves: 4
Kirstin Bosco
1 January 1970
Based on User reviews:
42
Spice
50
Sweetness
44
Sourness
41
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 tbsps
Olive Oil1 small
Red Onion (chopped)1.5 cups
Chicken (low-sodium)2 tsps
Soy Sauce (low-sodium)4 large
EggDirections:
1
Preheat broiler
2
Heat 1 tablespoon of the oil in a medium saucepan over medium-high heat
3
Add the onions and cook, stirring, until soft, about 4 minutes
4
Add the beans and reserved bean liquid, chicken broth, soy sauce, 1/2 teaspoon salt and a few grinds of black pepper
5
Bring to a simmer, add the kale and stir until wilted; bring back to a simmer and cook until the kale is tender and the stew is slightly thickened, about 15 minutes
6
Remove from the heat, cover and keep warm
7
Heat the remaining 1 tablespoon oil in a large nonstick skillet
8
Once the oil is hot, crack the eggs into the skillet and cook until the whites begin to set up, about 2 minutes
9
Sprinkle each egg with pepper, cover and continue to cook until the whites are completely set and the yolks are still runny, about 2 minutes more
10
Remove from the heat
11
Top each slice of bread with cheese and broil until melted
12
Cut each slice in quarters
13
Divide the stew among four bowls, top each with an egg and serve with a piece of cheese toast
14
Serve with hot sauce