Serves: 2-4
Eggs are slowly cooked in a cumin flavored tomato sauce and it all becomes a sweet, spicy and protein packed one-pot-dinner that you eat with a piece of rye on the side. It’s a great and simple budget recipe that easily takes care of any leftover vegetables you might have lying around.
INGREDIENTS
- 2 tbsp olive oil or coconut oil
- 1 yellow onion
- 2 garlic cloves
- 1 red bell pepper (optional)
- 1 tsp paprika
- 1/2 tsp cumin
- ½ chili, or more to taste
- 2 cups / 60 g kale (about 2 large leaves without stems) or spinach (fresh or frozen)
- 1 large handful fresh basil or 1 tbsp dried basil
- 2 x 400 g (14 oz) cans whole plum tomatoes
- 4-6 free-range eggs, depending on how many that can fit in your skillet
DIRECTIONS
- Finely chop onion, garlic and bell pepper.
- Heat oil in a skillet on medium heat, add onion and garlic, stirring occasionally, until soft and golden brown, about 5 minutes.
- Add bell pepper, cumin and paprika and cook for another couple of minutes.
- Meanwhile place kale and tomatoes in a food processor or blender and process until you reach the consistency of a finely chopped tomato sauce.
- Pour the tomato sauce mixture in the skillet and let cook, covered, for 15 minutes.
- Make small divots in the sauce for the eggs and carefully crack the eggs into them.
- Cover the skillet with a lid and cook for 5 more minutes, until the egg whites have set.
- Serve with a few leaves fresh basil and whole grain brown bread or pita.