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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