Ready In: 10 Minutes
- 1 medium tomato, diced or half tin of chopped tomatoes
- Small handful of spinach or kale (I picked 1 or 2 leaves off my kale
- 1 egg
1. Heat oil, butter or ghee in a small frying pan
Add in kale or spinach. Toss in the hot fat until kale starts to crackle, or the
2. Make a little well in cooking tomatoes
Drop in an egg.
3. Place a lid over the frying pan
Leave until the egg is cooked to your liking.
4. Season as you wish
Sprinkle with seasoning or Chili oil.
5. Ready to Serve
Serve with toasted sourdough and fresh avocado.
A bit more about the master chef behind this recipe…
Anya has been feeding hungry learners for many years and her focus is on developing healthy, informed, responsible and positive relationships between children and their food and eating.
Anya has studied Nutrition, with a focus on children and adolescents, and through her work as a cook and nutrition advisor in the early learning space, she has been able to practice and teach positive eating relationships (University of Idaho and Ellyn Satter Institute) through a lens of Reggio Emilia and Te Whariki.
With a family of five, Anya focuses on humble, nourishing and sustainable family meals that are satisfying, tasty and don’t break the budget. Just as our great-grandparents once did.
Anya is currently developing menus and food education for Libelle Group. When she is not in the kitchen, browsing food ideas or reading cookbooks, Anya loves wandering in nature with her dog, Charlie.
You can find Anya at Anya Bell.