Curly kale and its cousin, black kale or cavolo nero, are sturdy winter brassica with an earthy flavour and frilly leaves. Trim off the thicker parts of the stalk before measuring the amounts to use.
2 x 26 cm pizza bases or flat breads
2 tablespoons olive oil
2 large red onions, thinly sliced
2 cloves garlic, crushed
2 teaspoons finely chopped rosemary
½ teaspoon ground cumin
1 teaspoon brown sugar
pinch of chilli flakes
4 cups packed curly kale or cavolo nero
½ cup freshly grated Parmesan
½ cup grated Cheddar
sea salt and freshly ground pepper
Preheat the oven to 200˚C.
Heat the olive oil in a sauté pan over a medium heat and add the onions with a good pinch of salt. Cover and cook for 10 minutes then stir in the garlic, rosemary, cumin, sugar and chilli and cook uncovered for 5 minutes.
Cook the kale in a large saucepan of boiling, salted water for 4-5 minutes then drain and refresh in cold water. Drain again then wrap the kale in a clean tea towel and squeeze out all the water. Chop finely and combine with the onions.
Place the pizza bases or flat breads on a large baking tray and brush the edges with olive oil. Spread half the kale over each pizza then make two large wells in each pile of kale, where the eggs will go. Scatter with the cheese, reserving a little for sprinkling over the eggs.
Bake for 8 minutes then remove from the oven. Break the eggs into a ramekin and tip one into each well, using the tip of a knife to let the white run into the greens. Prick the yolk once then sprinkle over the remaining cheese and season with salt and pepper.
Bake for 5-6 minutes until the eggs are just set.
To serve: Cut into wedges and serve immediately.
Cook’s tip: If using flat breads, the initial cooking time will be shorter.