Huevos Rancheros

Heat 10ml (2 tsp) olive oil in a large saucepan over medium heat. Add 2 (40g) chopped spring onions and 70g shredded kale, and sauté, 2 minutes. Add 2 x 400g tins cream of tomato soup, 300g baby corn, 5ml (1 tsp) dried chilli flakes and 5ml (1 tsp) ground cumin, and simmer, 2 minutes. Reduce the heat to low. Gently crack 8 large eggs over the warm tomato mixture, cover with a lid and simmer to poach, 6 – 8 minutes, until the egg whites have set and the yolks are still runny. Cook them longer, if firmer yolks are desired. Top with 20ml (4 tsp) chopped fresh coriander and serve the eggs in the sauce with warm toast, 70g grated white Cheddar and 200g ready-made guacamole.