Lactose Free(1)


Vegetables & Salad


  • 2tbsp olive oil
  • 1 small onion, chopped
  • 1 bunch kale/ cabbage/ other winter greens
  • 2 chillies, chopped
  • 2 garlic cloves, minced
  • Salt, to taste
  • 1tsp smoked paprika
  • 2 x 400g tins of chopped tomatoes
  • 4 large eggs
  • 100g crumbled feta
  • 1. Heat the oil in a large frying pan. Add the onion and greens and sauté over a medium heat until softened. Add the chilli and garlic and season with salt and paprika. Fry for another 10 mins.
  • 2. Pour in the tinned tomatoes and bring to a simmer. Cook over a low heat until the sauce thickens.
  • 3. Make 4 ‘holes’ in the sauce. Crack the eggs into the holes and cover the pan with a lid or tin foil. Cook over a low heat until the whites are set and the yolks are runny.
  • 3. Crumble the feta over the top and serve with warm crusty bread.
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