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
150ml/5fl oz tomato passata
1 tbsp olive oil
knob of butter
8 free-range eggs
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 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 2 eggs into this 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. 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.
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