Pete Evans' cracking eggs

Kale tortilla.
Kale tortilla. Photo: Mark Roper

Kale tortilla

90g kale leaves

6 free-range eggs

salt, to season

freshly cracked pepper

2 tbsp coconut oil, olive oil or fat of your choice (duck fat, lard or ghee)

100g sweet potato, peeled and cut into 8mm dice

1 garlic clove, finely chopped

40g sunflower seeds and pumpkin seeds, toasted

lemon, to serve


1. Wash the kale leaves thoroughly to remove any grit. Drain well, pat dry and roughly chop. Set aside.

2. Using a fork, lightly beat the eggs in a bowl and season with salt and freshly cracked pepper.

3. Heat the oil or fat in a 24 centimetre non-stick pan over medium heat. Add the sweet potato and cook for three minutes, then decrease the heat, add the garlic and cook for a further two minutes or until softened. Increase the heat to medium, add the kale and cook for one minute, stirring constantly

4. Spread out the kale and sweet potato into a single layer. Pour the beaten egg into the pan and swirl the egg mixture around. Reduce the heat to low and cook, without stirring for two to three minutes or until almost cooked through.

5. Take off the heat, cover with lid and leave covered for three minutes to allow the residual heat in the pan to finish cooking the tortilla.

6. Cut the tortilla in half, then gently slide each half off the pan onto two warm plates. Sprinkle with some seeds and a light squeeze of lemon.

Serves 2

Baked eggs

Baked eggs with lamb kofta


35g ground cumin

3 tbsp dried mint

3 tbsp dried oregano

2 tbsp sweet paprika

2 tbsp cracked black pepper

2 tsp hot paprika


200g lamb mince (preferably organic)

1 garlic clove, minced

1 tsp pomegranate molasses

1 tbsp flat leaf parsley, chopped

sea salt

freshly cracked black pepper

1 tbsp coconut oil, olive oil or fat of your choice (duck fat, lard or ghee)


2 tbsp coconut oil, olive oil or fat of your choice

1 medium brown onion, finely chopped

1 clove garlic

1 x 400g tin whole peeled tomatoes, roughly chopped

½ teaspoon ground cumin

½ teaspoon ground cinnamon

¼ teaspoon cayenne pepper

salt, to season

freshly cracked pepper

2 free-range eggs

2-4 tbsp chermoula, to serve

baby coriander leaves, to serve

1. Combine the lamb with the garlic, pomegranate molasses, flat leaf parsley and 1½ teaspoons of the Turkish spice, mix thoroughly and season with sea salt and freshly cracked black pepper. With wet hands, form the lamb mixture into walnut-size balls.

2. Heat a non-stick frying pan with one tablespoon of oil or fat over medium heat. When the pan is hot, add the meatballs and seal until brown all over for about two to three minutes. Remove from heat and set aside.

3. Preheat the oven to 180C.

4. To make the sauce, heat the oil or fat in a casserole dish over a medium heat and lightly saute the onions and garlic until soft and translucent. Add the tomatoes, cumin, cinnamon, cayenne and season with salt and freshly cracked pepper.

5. Add 200 millilitres of water, stir well and bring to the boil. Lower the heat and simmer the sauce, uncovered for 25 minutes, or until reduced to a thick sauce.

6. Gently stir in the meatballs to the sauce and continue to cook for five minutes. Transfer the sauce and meatballs evenly to two small ovenproof dishes or ramekins (if you don't have two small dishes, use a medium ovenproof dish instead).

7. Make a well in the sauce in each dish and crack an egg in each one. Season the eggs with salt and freshly cracked pepper, cover with a lid or foil and bake in the oven for five to seven minutes or until the egg is just cooked.

8. Pull out of the oven, top with some chermoula, then sprinkle with sumac and coriander. Serve.

Serves 2


1 large handful of coriander leaves, chopped

1 large handful of flat-leaf parsley leaves, chopped

1 large handful mint leaves, chopped

3 garlic cloves, chopped

2 tsp ground cumin

2 tsp ground coriander

1 tsp paprika

1 small red chilli, deseeded and chopped

3 tbsp lemon juice

125ml olive oil or melted coconut oil

sea salt

freshly cracked pepper

1. Mix the herbs, garlic, spices, chilli and lemon juice in a food processor. While the motor is running, drizzle in the oil. Process until smooth. Season with salt and pepper. The chermoula will last for three to four days in the fridge.

Makes 250ml

For some fishy inspiration this Good Friday see Adam Liaw's simple takes on fish'n'chips: traditional, healthy and with a twist.