Ingredients
Method
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Mushrooms, sliced 700 g
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Capsicum 800 g
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Shallots, sliced 100 g
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Kale 400 g
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Garlic puree 10 g
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Ground Paprika 5 g
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Eggs 10 x
Preparation
-
Method
- Sauté mushroom, capsicum, shallots and kale.
- Add in the garlic puree, ground paprika 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.
