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Mushroom-and-Kale Ragout with Poached Eggs

Rated : 
 by 13 people
Makes: 4 servings Prep 25 mins Total Time 25 mins View Nutrition Facts


  • 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


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.

Mushroom-and-Kale Ragout with Poached Eggs
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