|4 cloves||garlic — finely chopped|
|3 Tbs||fresh chillies — 573|
|1||red onion — finely chopped|
|2 x 400 g||canned cherry tomatoes|
|2 Tbs||tomato paste|
|1 tsp||ground cumin — toasted|
|1 tsp||ground coriander — toasted|
|sea salt and freshly ground black pepper|
|1 tsp||vinegar — red wine|
|4||jumbo free-range eggs|
|200 g||halloumi — sliced and grilled|
|6 - 8||kale leaves — stems removed|
Preheat the oven to 200°C.
Add the garlic and onion to olive oil in a skillet and fry for 5 mins on a low heat to soften.
Add the canned cherry tomatoes, tomato paste, cumin, coriander, paprika and seasoning, then bring to a simmer for 15 mins.
Stir in the red wine vinegar and season again to taste.
Turn the heat to low and make 4 small wells in the sauce.
Fill each well with kale and carefully break each of the eggs into the wells.
Tuck in the grilled halloumi slices.
Bake for 10 – 15 mins until the eggs are set and serve.
Reprinted with permission of Le Creuset.