60ml vegetable stock or cold water ( I prefer stock and low salt stock gels are great)
Serves 1 Per serving: 296 calories 20g fat 15g carbs 14g protein
In a frying pan, dry-roast the cumin over a medium heat for 30 seconds. Add the ghee/oil and stir to melt. Add the onion and sauté for 2-3 minutes, stirring. Add the pepper, tomato, bay leaf, oregano and parsley/thyme. Stir and sauté for 2 minutes. Add the kale/spinach, cayenne and salt and pepper. Stir well. Add the stock. Simmer for 10 minutes. Gently break two eggs into the mixture. Cover with a lid and cook for 2-3 minutes, until the egg whites are cooked through. Consume immediately.
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