- 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
- 1/4 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.
Smart tip: Also known as Tuscan kale, cavolo nero is one of the highest sources of vitamin C and beta carotene. This versatile leafy green can be braised, boiled, stir fried or shredded finely and eaten raw. If eaten raw or cooked quickly, it is best to remove the core as it can be very tough.