This is a traditional Israeli breakfast food, but can also make a very satisfying dinner. Veg scheme member Lindsay Jordan shared her version using kalette tops (aka flower sprout tops). She says this recipe usually calls for feta but she didn't have any, but sausage and avocado worked great!
If you don't have kalette tops then you could substitute with other dark leafy greens like sprout tops, kale or spinach.
Serves 2
Heat oil in a large, frying pan or saucepan over medium-low heat. Add onion and red pepper. Cook gently until very soft, about 20 minutes. Then add the garlic and kalette tops and cook for a further 1 to 2 minutes; stir in cumin and coriander, and cook 1 minute. Pour in tomatoes, half a cup of water or stock, and season with salt and pepper; simmer until the mixture has reduced, about 10 minutes. If it becomes too dry, add a bit more stock or water.
Make four little wells in the tomato sauce and gently crack the eggs into the wells. Season the eggs with more salt & pepper. Pop the lid on to cook for a further 7 to 10 minutes, until the eggs are set.
Finish with a sprinkle of chopped parsley or coriander leaves and crumbled feta and serve with sliced avocado or sausages.
1 onion, diced
2 garlic cloves, crushed
1 red pepper, sliced
1 bunch of kalette tops, chopped
1 tsp ground cumin
1 tsp ground coriander
400g can of chopped toms or fresh tomatoes
4 large eggs
Water or stock as needed
Salt & pepper to taste