Ingredients
Method
-
Mushrooms, sliced 700 g
-
Capsicum 800 g
-
Shallots, sliced 100 g
-
Kale 400 g
-
Eggs 10 x
Preparation
-
Method
- Sauté mushroom, capsicum, shallots and kale.
- Add in the KNORR Professional Garlic Puree, KNORR Professional Paprika Puree and stir through.
- Stir in the KNORR Gluten Free Pronto Napoli. Remove from the heat and divide the mix into desired dishes.
- Crack one egg in each of the dishes.
- Bake on 180 degree Celsius for 15/20 minutes.