Spicy Mexican Eggs

Ingredients:

• 4 finely chopped kale leaves
• 1 finely chopped, brown onion
• 2 red capsicums
• 1 finely chopped chilli
• 2 small zucchinis, roughly chopped
• 2 finely chopped, garlic cloves
• 200mL of tomato passata
• Olive oil
• Knob of butter
• 8 free range eggs
• Handful of roughly chopped coriander leaves, to serve
• Salt and pepper to taste

Method:

1. To make the salsa, place the kale, onion, capsicum, chilli, zucchini, garlic and passata into a bowl. Season as desired, with salt and pepper. Mix well.
2. Place olive oil in a pan, over medium heat and add a quarter of the salsa. Stir until warm and make a well in the middle of the salsa. Place the butter in the well and then break 2 eggs into this area.
3. Cover the pan and cook for 3-4 minutes or, until the egg whites are firm and cooked through into the salsa. Slide the eggs and salsa onto a large plate and keep warm.
4. Repeat until all the salsa and eggs are utilised.
5. Sprinkle coriander leaves over the dish and season as desired, with salt and pepper.