Ingredients
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 2 teaspoons olive oil (extra virgin)
- 400 grams mushrooms, quartered (Swiss brown)
- 1 clove garlic, minced
- Sea salt
- Cracked black pepper
- 150 grams kale, stems removed and leaves torn
- 400 grams cherry tomatoes (canned)
- 4 eggs
- 1 red chilli, small and thinly sliced
- Micro parsley leaves, to serve (baby herbs)
How to Make
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Step 1: Preheat grill (broiler) to high heat.
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Step 2: Place the coriander and cumin seeds in a mortar and pound with a pestle until fine.
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Step 3: Heat the oil in a large non-stick frying pan over high heat and add the mushroom and cook, stirring, for 5 minutes or until golden brown and then add the coriander and cumin mixture, garlic, salt and pepper, and stir to combine and now add the kale and tomatoes and cook for 2 minutes or until warmed through.
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Step 4: Divide the mushroom mixture between 2 x 15cm non-stick frying pans+ and crack 2 eggs into each frying pan and cook under the grill (broiler) for 3–4 minutes or until the eggs are just set.
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Step 5: Sprinkle with salt and pepper and top with chilli and parsley to serve.
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Step 6: NOTE - Alternatively, you can cook the egg mixture in one 18–20cm non-stick frying pan.
We hope you enjoy this recipe!
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