KALE & CHILLI EGGS

This tasty dish is just as good for breakfast, brunch, lunch or even a solo supper.

I promise you won’t end up with egg on your face, or the roof of your microwave!

All you need are the following ingredients:

1 handful kale, finely chopped

½ small red

chilli, deseeded and chopped ½ x 400g can chopped tomatoes squeeze of lemon juice

2 medium eggs yolks and whites separated

Then follow these instructions.

1. In a microwaveable bowl, mix the kale, chilli and chopped tomatoes with a pinch of salt and a squeeze of lemon juice. Push the mixture to the sides of the bowl to make a well in the middle, then tip the egg whites into the centre. Cover the bowl with cling film and cook on Medium for 40 secs, then allow to cool for a moment before heating for another 40 secs.

2. Add the egg yolks to the whites, then gently pierce the yolk of each one to break the membrane – and prevent them from exploding. Microwave for another 40 secs, then remove, peel back the cling film, grind over some black pepper and serve.