Serves: 4-6 

Ingredients: 

• 6 large eggs
• 500ml pasta tomato sauce (jarred)
• 50g curly kale, stems removed
• 1 large onion, sliced thinly
• 125g shiitake mushrooms, thinly sliced, stems removed
• 4 tbsp sunflower or coconut oil (odorless)
• Sea salt and white pepper
• Garlic granules

Method: 

1. Heat the coconut oil in a large frying pan, and sauté the thinly sliced onions for 5 minutes until soft and translucent.

2. Add the sliced shiitake mushrooms, cook for 2 minutes and at this point you should notice the mushrooms soaking up the oil. Season well with sea salt, white pepper and garlic granules and cook for further 3 minutes.

3. Add the curly kale and cook for 5 minutes, continuously stirring.

4. Pour in the tomato sauce and cook for 10 minutes on a low heat to reduce the sauce.

5. Remove from the heat, crack the egg into a wine glass, then make a little well in the sauce and pour in the whole egg, repeat with each egg.

6. Place the frying pan back on the heat and cook covered for 6-8 minutes until the egg is set.

7. Then serve straight from the pan with a sprinkle of black pepper.

Top tip:  If you want more heat, add some chilli flakes or a touch of Tabasco.

Recipe courtesy of My Relationship With Food.