This recipe calls for a whole bunch of green veg to be used, instead of the traditional tomato base. The end result is a little bit lighter - a fresh, clean dish that’ll leave lots of space for glasses of bubbly, if you’re serving it for a weekend brunch. That said, it could verrrrrry easily sub in for an easy, weeknight meal.
What you’ll need:
1 x big bunch kale leaves, removed from stems
1 x tsp cumin seeds, toasted in a dry pan and crushed in a pestle an mortar (just use powdered cumin if this is a mission)
1/2 x white onion, finely chopped
1 x garlic clove, finely sliced
1/4 x cup coriander, roughy chopped plus extra, for serving
1/4 cup basil leaves, roughly torn
1 x green chilli, roughly chopped
1/2 cup olive oil
4 x large, free-range eggs
Sea salt, to taste
Black pepper, to taste
2 x tbsp harissa paste, plus more for serving
What you’ll do:
1. Preheat the oven to 170 Degrees Celsius.
2. In a large pot of boiling, salted water, blanch half the kale leaves by adding them for 15 seconds. Using tongs, remove and immediately place in a bowl of iced water.
3. When cool, remove leaves and squeeze out excess water. Roughly chop and place in a blender, along with chilli, coriander, basil, olive oil and a bit of the iced water used to cool the kale. Blend until smooth, adding water if necessary. It should have a consistency similar to thick yoghurt. Taste, adjust seasoing with salt and pepper and set aside.
4. Meanwhile, in a wide, oven-proof pan, fry onion over gentle heat for a few minutes, until starting to soften.
5. Add cumin powder and garlic and fry for a few minutes. Add remaining kale and allow to wilt slightly.
6. Pour in the puree and heat through, without allowing to boil.
7. Make four indentations in the puree and remove from heat. Carefully crack one egg into each indentation and drizzle harissa past over.
8. Place pan in the oven and bake for 15 minutes, or until eggs are set but still wobbly.
9. Remove and serve with charred toast. Garnish with extra coriander and harissa.