Rating: 3 stars
8 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

For less cleanup, poach the eggs directly in the stew once the broccoli rabe is tender.

Jeanne Kelley
Recipe by Cooking Light January 2014

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary

hands-on:
20 mins
total:
40 mins
Yield:
Serves 6 (serving size: about 1 cup stew, 1 egg, and 1 tablespoon cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion; sauté 10 minutes or until browned. Stir in red pepper and garlic; cook 1 minute. Add broth and 1 cup water; bring to a boil. Stir in bulgur and salt. Cover and simmer 10 minutes. Add broccoli rabe. Cover and simmer 12 minutes or until broccoli rabe is tender; stir in lemon juice. Ladle stew evenly into 6 shallow bowls.

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  • Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Add vinegar. Break each egg into a custard cup, and pour each gently into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon; place 1 poached egg on each serving of stew. Sprinkle evenly with cheese and black pepper.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

226 calories; fat 8.6g; saturated fat 3.1g; mono fat 3.6g; poly fat 1.3g; protein 14.4g; carbohydrates 23.7g; fiber 4g; cholesterol 192mg; iron 2.2mg; sodium 579mg; calcium 162mg.
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