This dish is a fantastic way to start the day. It’s also a nice and easy mid-week dinner option as well.
I adore eggs, they’re such a great addition to any diet and fortunately do not, as previously thought, cause cholesterol levels to rise so eggs are a major feature of my diet. I don’t know what I’d do without them in my life! Eggs are a source of the essential nutrient choline, vital for a healthy brain and smart thinking and they’re also packed full of protein, good fats and rich in iron, vitamin A and B, and calcium so they offer so much goodness.
This one pot dish is perfect for breakfast, brunch, lunch or dinner and there’s just something so warming and satisfying about the dish. It’s so easy to share and enjoy and looks so impressive served straight onto your table for everyone to dive in! It’s best eaten piping hot, with the egg yolks running into the rich tomato goodness, a real family meal.
Below is the dish bubbling away, soaking up all the flavours ready to be enjoyed in 20 minutes time. The smell it gives off is incredible, especially once the spices get added so make sure you stick around in your kitchen so you can enjoy the entire experience.
I added a touch of goats cheese at the end, along with basil and parsley and it was incredible tasting. My brunch guests were also suitably impressed…little did they know how easy it was to prepare! They do now!
All the healthy best,
- 2 tablespoons coconut oil
- 1 white onion , thinly sliced
- 1 red or yellow bell pepper, seeded and chopped into small chunks
- ½ spring onion, finely chopped
- 2 garlic cloves , crushed
- 1 teaspoons paprika
- ½ teaspoon of coriander seeds
- 1teaspoon ground cumin
- ½ teaspoon turmeric
- ½ chili, or more to taste or 1 teaspoon of dried chilli flakes
- 1 large handful fresh basil or 1 tablespoon dried basil
- 2 large kale leaves (stems removed) or a large handful of spinach
- 2 x 400 g tins of whole plum tomatoes
- 4-6 free-range eggs, depending on how many can fit in your pan salt and freshly ground pepper to taste
- Parsley/ extra basil to garnish
- Goats chesese (optional)
- Finely chop your onion, spring onion and bell pepper and crush you garlic.
- Heat the coconut oil in a wide frying pan on medium heat and add the onion for 3 minutes or until translucent and golden.
- Add the garlic for a further couple of minutes.
- Add the chopped bell pepper, and all the dry spices and cook for another couple of minutes, mixing the oil and spices thoroughly with the pepper.
- Meanwhile place the tomatoes in a food processor along with kale or spinach and blend until you reach the consistency of a finely chopped tomato sauce.
- Pour the tomato sauce mixture in the pan with the lid on, and let it cook for a further 15 minutes on a low to medium heat.
- Make small divots in the sauce for the eggs and carefully crack the eggs into them.
- Cover the pan with a lid and cook for 5 more minutes or more, until the egg whites have set. I like my egg a little runny so keep an eye on them to get them just how you like.
- Serve with a few leaves of fresh basil or parsley and season with salt and freshly ground pepper.