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This delicious vegetarian dish is great any time but especially in mid summer when corn, kale and tomatoes are abundant!

¼ cup vegetable oil, we use Kricklewood Sunflower Oil
2 cups chopped onion
2 tsp minced garlic
1½ Tbsp smoked paprika or 2 Tbsp regular paprika
1 tsp ground cumin
1 small can chopped green chilies or ½ cup chopped fresh green pepper
½ tsp dried thyme or 1 tsp fresh
6 cups juicy garden tomatoes or 2 x 28 oz cans good quality diced tomatoes
1 tsp sugar
Salt to taste
¼ cup chopped cilantro
2 Tbsp chopped flat leaf parsley
Raw corn from 2-3 cobs
1 handful of baby kale leaves or 1 cups shredded larger leaf kale(ribs removed
8 eggs
Crumbled feta cheese, we use Milkhouse Farm and Dairy

Heat oil in a large, heavy-high sided pan over medium heat.
Add onion and cook a few minutes to soften.
Add garlic and cook a few minutes more.
Add paprika and cumin, cooking until fragrant.
Add green chilies, thyme and tomatoes.
Reduce heat if necessary and simmer 15-20 minutes. Longer if tomatoes are really juicy!
Season with sugar and salt to taste.
Stir in cilantro and parsley.
Sprinkle with corn and kale.
Gently break the eggs on the surface, season with pepper, sprinkle with feta  and cover.
Cook 10-15 minutes until eggs are cooked to your liking.
Scoop 2 eggs with a good amount of the tomato mixture into a low sided bowl and serve with crusty bread or rice and a crisp salad.