Huevos Rancheros

Serves 2

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

• 1 tbsp Coconut oil or a knob of butter

• 4 Free-range eggs

• Salt and freshly ground black pepper

• Coriander leaves

• Feta cheese to sprinkle

Directions

• 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 around 5 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 feta if you desire.