Ingredients

  • 1 tablespoon coconut oil
  • 1/4 brown onion, finely chopped
  • 1/4 red capsicum, finely chopped
  • 1 chilli, finely chopped
  • 1 clove garlic, crushed
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin seeds
  • 1 teaspoon oregano
  • 1 tablespoon tomato paste
  • 1 tin diced tomatoes
  • 2 kale leaves, stalk removed, finely sliced.
  • 1 egg
  • 3 green king prawns, peeled
  • handful of macadamia nuts
  • Parsley and crusty bread, to serve

Method

  1. Heat coconut oil in a small skillet over medium-high heat. Add onion, capsicum, chilli, garlic, paprika, cumin and oregano. Cook for about 5 minutes or until onion is softened.
  2. Stir through tomato paste and diced tomatoes. Simmer for about 10 minutes.
  3. Add kale. Simmer until kale is wilted.
  4. Crack egg over tomato mixture in pan. Add prawns. Cook for 2 minutes. Flip prawns. Continue cooking until egg is cooked through.
  5. Top with macadamias and fresh parsley. Serve with crusty bread.

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