Fried Eggs with Bacon, Kale and Tomatoes
It's like Israeli Shakshuka. Only with bacon and not baking in the oven. The yolk remains liquid, and the protein is completely ready. Sprinkle the finished dish with watercress salad. Its light mustard flavor adds sophistication to a simple dish.
#GoldenApron23
Fried Eggs with Bacon, Kale and Tomatoes
It's like Israeli Shakshuka. Only with bacon and not baking in the oven. The yolk remains liquid, and the protein is completely ready. Sprinkle the finished dish with watercress salad. Its light mustard flavor adds sophistication to a simple dish.
#GoldenApron23
Cooking Instructions
- 1
Fry finely chopped bacon in a dry frying pan for 3-5 minutes. Add Kale and spring onion. Simmer together for 1 minute.
Мелко нарезанный бекон обжарить на сухой сковороде 3-5 минут. Добавьте капусту и зеленый лук. Тушите вместе 1 минуту.
- 2
Add tomatoes from the jar. Simmer for one more minute. Salt and season to taste.
Добавить помидоры из банки. Тушить ещё одну минуту. Посолить и приправить по вкусу.
- 3
Make indentations in the vegetables. Crack an egg into each.
Сделать в овощах углубления. Вбить в каждое по яйцу.
- 4
Do not cover the pan with a lid. Leave a small fire. simmer until protein is cooked.
Decorate the cross with salad.Не накрывайте сковороду крышкой. Оставьте маленький огонь. Тушите до готовности белка.
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