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Rustic Eggs Stew
A rustic American eggs stew with bell pepper, collard greens and celery, finished with hot sauce and black pepper, served over cornbread.
Ingredients
Instructions
Crack and whisk the eggs, season them, then bake over medium-high heat until just set, about 10 minutes.
Add the bell pepper, collard greens and celery, cooking until softened, about 4 minutes.
Stir in the hot sauce and black pepper for 2 minutes.
Prepare the cornbread separately according to package directions.
Let everything simmer for about 13 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the cornbread, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
