My perfect brighten any day brunch that you can have on the table in twenty minutes. Eggs are a source of Vitamin D as a winter bonus.
Adaptable according to the fresh vegetables you might have just adding in a few store cupboard staples to add some extra warmth, you may well be making it on repeat.
2 tbsp olive oil
1 onion, sliced
1 red pepper, chopped
3 stalks Cavolo Nero, sliced
1 tsp ground coriander
1 tsp ground cumin
4 eggs, Burford browns used here
2 tbsp fresh dill, chopped
Salt and Pepper
Warm the oil in a large frying pan and add the onion to soften for a few minutes.
Add in the pepper and Cavolo Nero ribbons again stirring to cook lightly for 2-3 minutes and spoon in the dry herbs to combine and season to taste.
Pour over the passata and stir through the vegetables for a minute or two until warmed.
When the sauce is bubbling, make four wells with a wooden spoon, moving the vegetables aside. Crack an egg into each, and with the heat on medium cook for 2-3 minutes until eggs as desires, I like the whites cooked through with some give to the yolks still.
Sprinkle the fresh dill over the eggs.
Serve with large hunks of thickly buttered sourdough.