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Cacciatore-Style Baked Eggs
with Lacinato Kale & Parmesan-Garlic Toasts
30 minWellness at Blue Apron
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2 Servings
- Est. 645 Cals/serving
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Cacciatore, a traditional Italian preparation, features an herbed tomato sauce made with bell pepper and onion. Thanks to its versatility, the deliciously hearty sauce can be adapted for all kinds of dishes. Here, we’re using it as a foundation for baked eggs, which soak up some of the tart, savory and sweet flavors as they cook. With a side of baguette toasts rubbed with garlic and sprinkled with Parmesan, this is a unique meal with classic flavor.
Get Cooking
fresh
ingredients
Title
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2 Farm Eggs
- 1 Small Baguette
- 1 15-Ounce Can Crushed Tomatoes
-
6 oz Cremini Mushrooms
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4 cloves Garlic
- 1 bunch Lacinato Kale
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1 Green Bell Pepper
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1 Yellow Onion
- ⅓ cup Grated Parmesan Cheese
- ¼ tsp Crushed Red Pepper Flakes
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
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.
2
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.
3
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.
4
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.)
5
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.
6
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!
1
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.
2
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.
3
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.
4
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.)
5
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.
6
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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