Cam Starr (Kitchenboys)

20 ml olive oil
1 onion, finely diced
2 garlic cloves, crushed
1 red capsicum, finely diced
2 long red chillies, finely diced
2 tbsp tomato paste
1 tsp each sweet paprika, smoky paprika, ground cumin
500 g crushed or diced tomatoes
½ tsp brown sugar
500 g kale, stalks removed and finely sliced
6 eggs
1 bunch flat leaf parsley, washed, roughly chopped

Fresh crusty bread to serve

Heat oil in a cast iron pan. Add onion, garlic, capsicum and chilli. Cook for 3-5 minutes or until tender and slightly caramelised. Add tomato paste and spices then cook for 1 minute or until fragrant. Add tomatoes and sugar, stir to combine. Reduce heat to medium low and cook for 15 -20 minutes.

Add kale and stir through the sauce. Crack eggs into mixture in the pan. Reduce the heat to low and cook for 5 minutes or until the eggs are cooked the way you like. Scatter the parsley over, season with salt and pepper and serve with fresh crusty bread.