Bulgur, Kale and Eggs

This recipe will make six servings and can be reduced successfully in half or thirds.

 INGREDIENTS
2   teaspoons olive oil
1    medium white onion, chopped (1 ½ cups)
4    cloves garlic, minced
3   cups chicken or vegetable broth
2   cups water
¾  cup uncooked bulgur
¼  teaspoon salt
1   bunch Lacinato kale, stripped, chopped
1   tablespoon lemon juice
1   tablespoon white vinegar
6   large eggs

METHOD

In a large skillet or Dutch oven, heat the olive oil over medium high and add the onions. Cook until almost browned, about 7 to 8 minutes, stirring occasionally. Add the pepper and garlic and cook 1 minute. Add the broth, water, bulgur and salt. Cover, lower heat to simmer, and cook for 8 minutes. Add the chopped kale, cover and cook for 12 minutes. Stir in the lemon juice and remove from the heat. Evenly divide the stew into 6 shallow bowls.

In a large skillet, add water 2/3 full and bring to a boil. Reduce heat to a simmer and add the vinegar. Break each egg into a small bowl and then pour each egg gently into the skillet. Cook until the desired level of doneness and remove the poached eggs carefully with a slotted spoon, placing an egg into each stew bowl. Serve immediately

As an alternative method of cooking the eggs, use a flat shallow dish about 3 to 4 inches wide and lightly butter the dish. Break an egg into the dish and cook for 45 seconds (+- for done-ness) Loosen the edges of the egg with a knife and slip it onto the bulgur/kale mixture

Adapted from a recipe in Cooking Light magazine