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This recipe make light lunch portions, scale up if you want to create as a main course.
Garnish the eggs with extra chilli flakes if you have some in your cupboard.
Serves:
1
onion(s) (peeled and finely sliced)
1.5
garlic cloves (peeled and finely sliced)
1.5
peppers (deseeded and finely sliced)
50
g
kale
1
chilli(es) (deseeded and finely sliced)
1
bay leaves
0.5
tsp
paprika
930
g
chopped tomatoes
200
g
tinned mixed beans
4
eggs
0.5
handfuls of coriander (chopped)
Equipment needed: Hob & frying pans
Fry the onion for 3 minutes until soft and then add the garlic, peppers, chillies, bay leaves, paprika and a pinch of salt and pepper.
Stir and cook for around 10 minutes to soften the veg but make sure it doesn’t burn – if it is sticking, add some of the chopped tomatoes.
Once the peppers have softened, add the rest of the chopped tomatoes.
Mix and let it come to a simmer, then add the kale and mixed beans and cook until kale has wilted and the stew has thickened.
Stir through most of the coriander but keep some for garnish.
Fry eggs (keep the yolk soft) and serve on top of stew. Garnish egg yolk with a TINY pinch of coriander.
This recipe make light lunch portions, scale up if you want to create as a main course.
Garnish the eggs with extra chilli flakes if you have some in your cupboard.
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