Ingredients

Method

• 500 g potatoes, peeled, cubed and parboiled
• 2 small red onions, chopped
• 2 green chillies
• 1 garlic clove, chopped
• 50 – 100 g butter
• 1 t mustard seeds
• 2 x 400 g cans tomatoes
• 4 kale leaves
• 4 free-range eggs
• Woolies naan bread, for serving

Method

Ingredients

Peel, cube and parboil the potatoes. Soften the small chopped red onions, green chillies and the clove of chopped garlic in the butter. When caramelised, add the mustard seeds.

Add the potatoes and fry until golden. Add the cans of tomatoes, bring to a simmer and cook for 20 minutes.

Reduce the heat to low and make 4 small wells in the sauce. Place a kale leaf into each well, then break a free-range egg into each well. Simmer for 10 minutes, or until the eggs are set.

Serve with toasted naan bread.

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