Looking for a delicious weekend brunch?? Look no further!
INGREDIENTS (SERVES 2) 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 1 tbsp 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 and enjoy!
