ONE-PAN KALE WITH BAKED EGGS

SERVES: 2 PREP / COOK TIME: 10 MIN. / 20 MIN. VEGETARIAN / GLUTEN-FREE This is a warming green breakfast/brunch, all done in one pan and with minimal prep. Serve with warm flatbreads and steaming coffee to start the day. INGREDIENTS • 4 tablespoons (60mL) olive oil• 3 garlic cloves, sliced• 4 shallots, finely sliced• 10 large tomatoes, roughly chopped• 3 cups (200g) finely chopped kale• 3¼ cups (100g) baby spinach• 4 large eggs• salt & pepper• 3 tablespoons dukkah• chopped red chilli, to garnish (optional) METHOD 1. Preheat the oven to 200°C. Place a rack on the middle shelf of the oven.2. Heat the olive oil, garlic, and shallots in a 23cm oven-safe skillet and fry over high heat for 5 minutes, or until they have softened a little. Add the tomatoes and fry for another…

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Good Organic Gardening (Digital) - 1 Issue, 15.1

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