Ingredients
For the salsa
3 kale leaves, finely chopped
1 onion, finely chopped
1 green pepper, finely chopped
1 red pepper, finely chopped
1 small bird's eye chilli, finely chopped
1 courgette, finely chopped
1 garlic clove, finely chopped
salt and freshly ground black pepper
150ml/5fl oz tomato passata
1 tbsp olive oil
knob of butter
8 free-range eggs (2 eggs per person)
To serve
handful fresh coriander leaves
2 soft flour / corn tortillas, warmed in the oven
hot chilli sauce

Method
1. To make the salsa, place the kale, onion, peppers, chilli, courgette, garlic and passata into a bowl. Season, to taste, with salt and freshly ground black pepper and mix well.
2. Heat the oil in a medium frying pan with a lid over a medium heat and add a quarter of the salsa. Stir to warm through, then make a whole in the middle of the salsa. Place the butter in the clear area in the middle of the pan, then break two eggs into this space.
3. Place the lid onto 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. Slide the eggs and salsa onto a large plate and keep warm as you repeat this process three more times.
4. To serve, sprinkle each dish with coriander leaves and serve the warm tortillas and chilli sauce alongside.