Serves 2
Ingredients
2 kale leaves, destalked and finely chopped
1/2 onion, finely chopped
1/2 green pepper, finely chopped
1/2 red pepper, finely chopped
1/2 small bird’s eye chilli, deseeded and finely chopped
1/2 courgette, finely chopped
1 garlic clove, finely chopped
800ml tomato passata
Salt and freshly ground black pepper
1 tbsp olive oil
4 free-range eggs
Coriander leaves to serve
Chives, finely chopped, to serve
Method
1. To make the salsa, put the kale, onion, peppers, chilli, courgette, garlic and passata into a bowl. Season with salt and pepper and mix well.
2. Heat the oil in a medium lidded frying pan over a medium heat and add the salsa. Cook gently for 5-6 minutes, then make two holes in the salsa.
3. Break 2 eggs into each space. Put the lid on the pan and cook for 6-8 minutes.
4. The dish is ready when the eggs are cooked into the salsa and the whites are firm.
5. To serve, sprinkle with coriander leaves and chives.
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