Kale and Rice Skillet with Kasseler and Fried Egg

A winter skillet made from leftover rice, tender kale and flavorful Kasseler, topped with a fried egg. A hearty dish that works well as a kale alternative on cold days.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 250 g cooked rice from the day before
• 200 g kale, cleaned and finely chopped
• 150 g Kasseler, diced
• 1 pc onion, finely diced
• 1 pc garlic clove, finely minced
• 1 tbsp cooking oil
• 150 ml water
• 1 tsp sweet paprika powder
• 2 pc eggs
• salt
• pepper

Method

1. Sweat the onion and garlic in the oil in a large pan over medium heat until translucent.
2. Add the Kasseler cubes and fry for 3 to 4 minutes until they take on a little color.
3. Add the kale, deglaze with the water and cook covered over medium heat for about 8 minutes until tender.
4. Loosen the rice with a fork, add it to the pan and fry for 4 to 5 minutes while stirring until it is hot and becomes slightly crispy.
5. Season with paprika powder, salt and pepper.
6. Press two wells into the rice skillet, crack the eggs into them and let them set covered over low heat.
7. Serve immediately.