Breakfast
Anytime Eggs
Natasha Poneros
Serves 4
Ingredients Method
1 tbsp . butter 1 onion , diced 2 large garlic cloves , diced 1 large red capsicum 1 tsp . ground cumin
4 large tomatoes ( about 450g ) roughly chopped
1 tsp . balsamic vinegar 200g rainbow chard or kale 4 eggs
A small handful of fresh coriander and dill
A dollop of Greek yoghurt or a small handful of crumbly cheese , e . g . fetta
A pinch of cayenne pepper or smoked paprika
A squeeze of lemon juice Sea salt and black pepper
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Heat butter in a large shallow pan with a lid over a low heat . Gently fry the onion for 5 minutes . Add the garlic , capsicum and cumin and cook for a few minutes . Add the chopped tomatoes , balsamic vinegar and 350ml of water , stir and bring to a simmer . Let everything cook down for 10 minutes to make a nice chunky sauce . Stir in the chard or kale leaves and the diced stems , and cover the pan for 5 minutes to allow them to wilt ( you might need a little longer for the kale ). Take the lid off , season to taste and , if needed , leave to reduce again with the lid off for a few minutes for the sauce to thicken . Push the vegetables aside using a spatula to make 4 small gaps in the sauce . Gently crack an egg into each gap and season each egg with salt and pepper . With the lid off the eggs will gently cook in about 6 minutes ( for a runny yolk ). If you want to give them a helping hand , then pop the lid on and keep an eye out after 4 minutes so that you can catch them when the whites are just set but the yolks are runny . You could also pop the pan , uncovered , into a hot oven for a few minutes , if preferred . Scatter over the fresh herbs a dollop of yoghurt or cheese and finish with a sprinkling of cayenne pepper or paprika and a squeeze of lemon juice . Serve this dish straight from the pan . Any leftovers are delicious the next day .
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