by Kateland Clarke, Marketing Manager
1 small onion
2 garlic cloves
1/2 tsp cumin
1 tsp paprika
1/2 tsp oregano
1 tbsp balsamic vinegar
1/2 tsp cayenne pepper
1/2 red pepper
large handful of kale
400g chopped tomatoes
2 tbsp sundried tomato paste
1 square dark chocolate
Chop the onion and garlic and cook for a few minutes in a tbsp coconut oil.
Chop the courgette and pepper into small chunks, shred the kale into strips and add to the onion along with the spices and tomato paste.
Leave to cook in the oil for 5 minutes, then add the chopped tomatoes, balsamic and chocolate and leave to simmer for another 5 minutes.
Make 4 little wells in the sauce and crack an egg into each. cover with a lid and leave to simmer for 5 minutes, until the eggs are just cooked then serve.
This will serve two, but is easily doubled or halved.
Follow along with Kateland on her Instagram to see more of what she's cooking.