Serves 4
Syns per serving – FREE
650g floury potatoes, such as Maris Piper or King Edward, peeled and diced
2 tsp Bart Blends or Sainsbury’s dried harissa spice mix
2 x 400g cans chopped tomatoes
150g kale, woody stalks removed and leaves roughly chopped
4 medium eggs
Preheat your oven to 200°C/fan 180°C/gas 6.
Place a large, lidded, non-stick, ovenproof frying pan over a medium heat. Add 650g diced potatoes and 100ml water, cover and cook for 10 – 12 minutes.
Add the harissa spice and tomatoes, and simmer for 15 minutes, or until the potatoes are tender (add a little water if the sauce reduces too much). Season, then stir through the kale.
Using a spoon, make 4 wells in the tomato mixture and crack an egg into each. Bake in the oven for 8-10 minutes, or until the egg whites are set and the yolks are cooked to your liking. Divide between 4 plates or bowls and serve.
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