Ingredients

• 400g Chestnut Mushrooms
• 150g Kale
• 2 teaspoons Extra Virgin Olive Oil
• 2 teaspoons Ground Coriander
• 2 teaspoons Ground Cumin
• 2 teaspoons Paprika
• 2 Garlic Cloves
• 400g Canned Chopped Tomatoes
• 4 Eggs
• 1 Fresh Chili
• Fresh Parsley as needed
• Paprika as needed

Tools

• Wooden spoon
• Pastry brush
• kCook Multi
• Ceramic baking dish - 13 x 9 x 2"
• Kcook bowl

Method

1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Fit stir tool to kCook bowl
4. Fit kCook bowl to kCook Multi
5. Add extra virgin olive oil to the kCook bowl
6. Attach lid to kCook bowl
7. Heat with filler cap removed - 140°C, speed 3
8. Turn direct prep attachment to position 1
9. Slice chestnut mushrooms into the kCook bowl with direct prep attachment
10. Turn direct prep attachment to position 2
11. Cook with filler cap removed - 5 min, 120°C, speed 3
12. Then add ground coriander, ground cumin, paprika, garlic clove, kale and canned chopped tomatoes to the kCook bowl
13. Season
14. Cook with filler cap removed - 2 min, 98°C, speed 3
15. Pre-heat in broiler - high heat
16. Grease a clean ceramic baking dish
17. Transfer content of kCook bowl to ceramic baking dish
18. Make an indentation
19. Add egg to the ceramic baking dish
20. Grill in broiler - 5 min, high heat
21. Garnish with fresh chili, fresh parsley and paprika
22. Serve

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