Bell pepper casserole with egg
This sweet casserole with bell peppers, potatoes, and egg is served with a delicious kale salad. In the program Lekker Snel!, Jet explains how she prepares this recipe.
Ingredients · Servings 4 people
- 500 g floury potatoes
- 3 colored bell peppers
- 1 rode ui
- 5 tablespoons extra virgin olive oil
- 1 tbsp paprika powder
- 2 tsp cumin powder
- 4 eggs
- 100 g pecans
- 300 g kale
- 100 g raisins
- 1 tbsp honey
- 0.25 citroen
- baking dish (20 x 30 cm)
- pastry brush
Method · P0DT1H0M
- Preheat the oven to 200 °C.
- Scrub the potatoes clean, peel them, and cut them into cubes of approximately 2 cm. Cut the bell peppers into strips. Cut the red onion into wedges.
- Line a baking dish with parchment paper and spread the potatoes over it. Add the bell pepper and onion.
- Drizzle the potatoes and vegetables with olive oil. Sprinkle with paprika and cumin. Toss and season with salt and pepper.
- Roast the casserole in the oven for 20 minutes and toss halfway through.
- Crack the eggs into the baking dish after 15 minutes, cover the dish with aluminum foil, and place it back in the oven for approximately 5 minutes, or until the eggs are cooked.
- Serve the bell pepper casserole with egg with the kale salad.
- Put the kale in a large bowl and squeeze half a lemon over it. Drizzle with 2 tablespoons of olive oil and sprinkle with a pinch of salt.
- Knead the kale with your hands until it starts to soften. Let stand until use.
- Roughly chop the pecans. Meanwhile, heat a frying pan without oil or butter. Toast the pecans until golden brown, about 3 minutes.
- Cover the raisins with boiling water for a few minutes. Then drain.
- Stir the raisins and pecans into the kale. Divide the kale salad among a bowl.
- Stir the honey with 1 tablespoon of olive oil and pour over the dish.
The kids can enjoy eating along, because this casserole is sweet and healthy. Of course, it's also on the table nice and quickly. Want to make it even sweeter? Then you can also use sweet potato.
