Ingredients  (serves 2 )

  • 1 tbsp coconut oil
  • 1 onion finely diced
  • 1 -2  cloves of garlic minced
  • 1 sweet red pepper diced
  • 50g mushrooms chopped
  • 2 tsp balsamic vinegar
  • 400g tin chopped tomatoes
  • 100ml water
  • 1 fresh red or green chilli (optional)
  • 200g black beans (optional)
  • 200g kale washed with thick stalks removed
  • 1/4 ball mozzarella cheese torn into pieces
  • 4 organic free range eggs
  •  2 tsp chilli flakes (more of less depending on how spicy you like it)
  • salt & pepper


  1. Heat the coconut oil in a large shallow pan on a medium to high heat.
  2. Fry your onions in the coconut oil for a couple of minutes before adding the garlic,  red pepper and mushrooms  and frying for a couple minutes more.
  3. Add the chopped tomatoes, balsamic, water, fresh chilli and black beans if using and chilli flakes Season with salt and pepper and simmer on a low heat for 10 minutes to let the sauce thicken up.
  4. Add the kale and mozzarella and cover to let the cheese melt and the kale wilt for around 5 minutes.
  5. Push the mixture around to make 4 spaces for the eggs before gently cracking the eggs in, season with salt & pepper and leave to cook until the whites are set (around 6 minutes with the lid off or 4 with the lid on).
  6. Serve with a side of mashed avocado.


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