Try a Mexican-inspired brunch with this healthy egg and spicy tomato dish. It's ready in a flash too.
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
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.
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 hole 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.
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.
To serve, sprinkle each dish with coriander leaves and serve the warm tortillas and chilli sauce alongside.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.