2 shallots, sliced
2 cloves garlic, chopped
1 tsp cumin
1 tsp coriander seeds crushed
1 courgette, sliced
2 cups of kale, de-stalked and torn into pieces
Handful of mint leaves, de-stalked and chopped
Handful of coriander, chopped
Handful of parsley, chopped
1 cup cream cheese or dairy free alternative
Generous glug of olive oil or spoonful of coconut oil
Add oil to your sauté pan on medium heat, throw in the shallots and the garlic, add the spices. Allow to fry for a couple of minutes giving it a good stir, then add the courgette.
Once the courgette is par-cooked, add the kale and the fresh herbs, leaving aside a small portion for garnish.
Add the cream cheese and stir. Make five holes where you’d like the eggs to sit and crack them one-by-one straight into the holes.
Place a lid on the sauté pan and allow to cook for 5 minutes. Once the eggs are cooked with ideally the yokes still runny, take off the heat and garnish with the fresh herbs.
Serve with slices of our Keto Kale Bread.