1/4 cup (2 ounces/60 millimetres) olive oil
1 small yellow onion, finely chopped
1 heaping cup chopped kale
5 cloves garlic, sliced
1 teaspoon ground cumin
1 teaspoon chipotle powder
1 (28-ounce/900-gram) can whole peeled tomatoes, undrained
Sea salt to taste
1/2 cup (2 ounces) goat cheese, crumbled
1 tablespoon parsley, chopped
1 tablespoon basil, chopped
1 Heat oil in a 8 to 10-inch cast-iron skillet over medium-high heat. Add chopped onions, kale and garlic and stir until soft. Add cumin, chipotle powder and stir for another minute. Add tomatoes and their liquid to the skillet. Reduce heat, simmer for 15 minutes.
2 When tomato mixture has thickened slightly, stir in a dash of salt. Make a little hole in the sauce with a wooden spoon and crack egg into the cleavage, repeating three more times with the remaining eggs across the surface of the sauce. Cover the skillet and cook for 4-5 minutes, depending on how runny you like your yolks. Remove from heat and finish with goat cheese and herbs.
3 Serve with buttered toast.
The Carousel Thanks ‘Kinfolk’ for this recipe