This is another of Jays alltime favourite dinners. He loves kale. He really loves kale and anything with an egg. It is a fabulous vegetarian meal, and would also make an cracking brunch, perhaps with some hot buttered sourdough on the side.
I make it at least once a fortnight if not once a week and I look forward to the leftovers for lunch the next day and I am not a leftovers person. We currently have in the fridge fried brown rice leftovers full of all the delicious things that go into fried rice and I am not gonna go there. Spicy kale, spuds and eggs however I go there, I always go there.
2 tablespoons olive oil
half a red onion, diced
3 cloves garlic, chopped
1 generous tablespoon of chipotile chillis in adobe sauce
1 teaspoon salt
half a cup of water or stock
400g tin of tomatoes
1 cup diced potatoes (1cm dice)
a bunch of kale, chopped finely
persian fetta and freshly cracked pepper to serve
Heat a tablespoon of oil in a large deep frypan over medium heat, add the onion and cook until soft, next pop in the garlic, salt, half the chipotile chilli, tomatoes and water. Simmer for 10 to 15 minutes uncovered. Transfer to a bowl.
In the same pan heat the other tablespoon of oil over medium high heat, chuck in the diced potatoes and the remaining chipotile chilli, gently fry the potatoes for a few minutes until starting to brown. Add the sauce back to the pan, cover and simmer for another 10 minutes or until the potatoes are cooked.
Once the potatoes are tender pile the finely sliced kale on top, return the lid and cook for a few minutes till the kale turns bright green and wilts. Stir it through the sauce and use a spoon to make four little holes for the eggs, crack the eggs directly into the warm sauce and cover once again. With the heat on low and the lid on, cook the eggs for 5 minutes. Remove from heat and keep the lid on for another 5 minutes. This should give you soft yolks.
Serve with dollops of persian fetta (or marinated goats cheese)and a grind of pepper.