what you need
200g mushrooms, thickly sliced
1/2 leek, white part only, thinly sliced
1/2 red capsicum, diced
4 kale leaves, thinly shredded
1 clove garlic, minced
1 tbsp olive oil or ghee
1 tbsp bone broth paste (I used Best of the Bone Bone Broth – Italian Herbs)
1/2 – 1 tsp chilli flakes, to your personal taste
Cracked black pepper & sea salt, season to taste
To serve, chopped parsley & goats cheese
what to do
Preheat oven to 180°C.
Heat oil or ghee in a shallow frying pan on a medium heat. Add leek and garlic to the pan and cook until leek has softened.
Add mushrooms, capsicum, kale and broth and cook, stirring, for 3 – 4 minutes. You want the vegetables to start to soften but not lose their shape.
Stir chilli flakes through the mixture and season with salt and pepper.
Evenly spoon the mixture into 4 ramekins.
Place the ramekins onto a baking tray. Crack one egg on top of the mixture in each ramekin.
Place into the oven and bake for 18 – 20 mins.
Remove from oven and place the ramekins onto a small plate. Sprinkle with parsley, goats cheese and extra chilli flakes (optional). Serve immediately.
At times, I will use fermented garlic in place of minced garlic. I will stir the fermented garlic through the mixture at the same time as the chilli flakes. If you want the full digestive health benefits of the fermented garlic, do not add to the hot mixture and instead add a small spoonful to the top of the baked eggs along with the parsley and goats cheese.
Beetroot sauerkraut is also a tasty addition to the baked eggs before serving.
Any other cheese, grated or crumbled, will work as a topping. If you do not eat dairy, try sprinkling some nutritional yeast instead.
recipe by Kristin J for go natural foods