Ingredients
2 kale leaves, 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, finely chopped
1⁄2 courgette, finely chopped
1 garlic clove, finely chopped
800ml tomato passata
1tbsp coconut oil
knob of butter
4 free-range eggs
salt and freshly ground black pepper
coriander leaves
Method
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
Heat the oil in a medium lidded frying pan over a medium heat and add the salsa. Cook gently for a few minutes, then make two holes in the salsa
Place the butter in the clear area in the ‘wells’, then break 2 eggs into each space
Put the lid on the pan and cook for 3—4 minutes. The dish is ready when the eggs are cooked into the salsa and the whites are firm
To serve, sprinkle with coriander leaves