- 35g sun dried tomatoes
- 1 onion
- 2 garlic cloves
- 100g kale
- 1 chilli
- 1 tsp ground cumin
- 1 tsp caraway seeds
- ½-1 tsp cayenne
- 400g chopped tomatoes
- 4 eggs
- 200ml boiling water
- 2 tsp olive oil
- Sea salt
Roughly chop the sun dried tomatoes. Put in a bowl and cover with 200ml boiling water. Leave to soften while you prepare the other ingredients.
Peel and thinly slice the onion. Pour 2 tsp oil into a large, deep frying pan. Add the onion with a pinch of salt. Cook over a low heat for 10 mins till soft and melting. Add a splash of water if it starts to stick.
While the onion cooks, slice the kale leaves off the thick cores. Finely slice the leaves. Peel and thinly slice the garlic cloves. Halve the chilli and flick out most of the seeds. Finely chop it.
Add the garlic, kale and chill to the pan with the onion. Cook and stir for 2 mins.
Stir in 1 tsp each of the ground cumin and caraway seeds. Add ½-1 tsp cayenne (depending on how spicy you like your food).
Pour in the chopped tomatoes and add the sun dried tomatoes along with their soaking liquid. Stir together. Cover and cook for 10 mins over a medium heat till the sauce thickens a little.
Taste and season the tomatoey sauce. Break 1 egg into a cup. Make 4 holes in the sauce. Pour the egg into one of the holes, then repeat with the remaining 3 eggs. Pop the lid back on and cook for 4-5 mins till the eggs are cooked to your liking.
Divide the eggs between two plates along with the rich tomato sauce. Serve straight away.