Vegetable Ragu Poached Eggs & Puffy Pear Dessert
VEGETABLE RAGU POACHED EGGS
2 Tbsp Olive Oil, 1 Onion, 3 Garlic Cloves, 1 Red Bell Pepper, 1 Tsp Paprika, 1 Tps Cumin, 1 Tbsp Dried Basil, 2 Cups Chopped Kale, 4 Cups Stewed Tomatoes, 4 Large Eggs.
Finely chop the onion, garlic and bell pepper. Heat oil in a 10 inch iron skillet over medium heat and cook vegetables until softened. Stir in the paprika, cumin and basil. Add chopped kale and tomatoes and simmer for 15 minutes. With a spoon make 4 divots in the sauce and carefully crack an egg into each one. Cover the skillet and cook over low heat for 3-5 minutes more, until eggs are cooked as you like them.
PUFFY PEAR DESSERT
coconut oil 2-3 large Bosc pears 1 cup coconut milk 3 large eggs 1 tsp vanilla extract 2 tbsp honey 1/2 cup almond flour 1/4 tsp sea salt 1/4 cup sliced almonds
Preheat the oven to 375 degrees. Oil a 10 inch iron skillet with coconut oil. Peel, core and slice the pears and arrange them in the skillet. In a blender, combine the coconut milk, eggs, vanilla, honey, almond flour and salt and mix until smooth. Pour this mixture over the pan, sprinkle with sliced almonds and place immediately into the hot oven. Bake until set and slightly browned, 30 minutes or more. Remove form oven and let stand 10 minutes before slicing. Best served warm.