How to Make Poached Eggs

Ingredients

• 1 tbs olive oil
• small chicken sausage, sliced (optional)
• 30 g kale
• ¼ small red onion, sliced
• 5 cherry tomatoes, halved
• 4 tbs chickpeas
• 1 tbs tomato puree
• Small handful of basil leaves, chopped
• 1 tbs water
• 2 tbs vinegar (optional)
• 2 eggs
• Pinch of zaatar

1. Heat the oil in a fry pan over a medium heat. If you’re having it, fry the sausage until browned and cooked through.
2. Add the kale, onion, halved cherry tomatoes, chickpeas, tomato puree, basil and water. Season with salt and pepper.
3. Reduce heat to low. Cook for 10–15 mins or until vegetables are cooked through.
4. Fill a large saucepan with water and add the vinegar, if using. Bring to the boil, then simmer.
5. Use a fork to create a whirlpool and crack the eggs into the centre. Cook for 2 mins for a runny yolk, 4 for a firm one.
6. Dish up the vegie mix and top with eggs and zaatar. Serve with toast or a rice cake, if you like or just dive right in.