October 21, 2015
2 tbsp olive oil
1 small onion, chopped
1 bunch kale/ cabbage/ other winter greens
2 chillies, chopped
2 garlic cloves, minced
salt, to taste
1 tsp smoked paprika
2 x 400g tins of chopped tomatoes
4 large eggs
100g crumbled feta
1. In a large skillet, heat the oil. Add the onion and greens and saute over medium heat, until softened. Add the chilli and garlic and season with salt and paprika. Fry for another 10 min.
2. Pour in the tinned tomatoes and bring to a simmer. Cook over low heat until the sauce thickens.
3. Make 4 holes in the sauce. Crack the eggs into the holes and cover the skillet. Cook over low heat until the whites are set and the yolks are runny.
4. Crumble the feta over and serve with warm crusty bread.