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Tomato & Garlic Braised Cavolo Nero with Cumin Seed Fried Eggs could be enjoyed at virtually any mealtime.

Serves 4 ¼ cup (60ml) extra virgin olive oil

2 cloves, garlic, thinly sliced

¼ cup (40g) currants

2 tbsp pine nuts

4 Roma tomatoes, chopped

1 bunch cavolo nero, trimmed

¼ cup (60ml) vegetable stock or water

1 tbsp honey

2 tbsp red wine vinegar

1 tsp cumin seeds

4 eggs

4 slices toasted bread, to serve

Heat 2 tbsp of the oil in a deep sided frying pan over medium heat. Add the garlic, currants and pine nuts and cook for 4 minutes, or until fragrant. Add the tomatoes and cook for a further 10 minutes.

Add the cavolo nero, stock, honey and vinegar, bring to a simmer, cover with a lid, reduce to low and simmer for 10 minutes, or until tender.

Meanwhile, heat remaining oil in a large non-stick frying pan, add the cumin seeds and crack the eggs into the pan. Cook for 2 minutes, or until the whites are set and yolks are still runny. Serve the cavolo nero on toasted bread topped with egg.