A delicious egg-based dish, perfect for a hearty breakfast or light “brinner” (breakfast for dinner).
Recipe and styling by Illanique van Aswegen
Photograph by Adel Ferreira
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.
If desired, the eggs can be cooked separately by frying them in a little olive oil and serving on top of the tomato and corn mixture.