Weekend breakfast recipes are designed for when you have that little bit more time to prepare a variety of morning glory wholefoods. Enjoy these with family and friends – and possibly the neighbours if they get a waft of your creation.
Mexican salsa verde eggs
10 tomatillos, husked
½ red onion, sliced
1 garlic clove, minced
2 jalapeños, coarsely chopped
1/3 tsp fresh ginger, finely grated
1 bunch coriander (cilantro), leaves picked
Finely grated zest and juice of 2 limes
1 cup kale, washed and sliced
3 tbsp ricotta, crumbled
1 tbsp pomegranate seeds
Macadamia nuts, roughly crushed, to taste
Fresh crusty bread or tortillas, to serve
To make the salsa verde, preheat the oven to 180C.
Place tomatillos on to a baking tray and bake for 10 minutes. Add the onion and bake for a further 20 minutes, until tender and lightly coloured.
Transfer the hot tomatillos and onions to a food processor or blender and add the garlic, jalapeños, ginger, coriander (reserve 1 tbsp for serving), lime zest and juice. Process or blend until smooth. Season with salt and pepper.
Mix two cups salsa verde with the kale in a shallow 25cm (10 inch) frying pan. Crack the eggs one by one into the pan.
Place the frying pan over medium heat and cook for 20–25 minutes until the sauce is hot and the egg whites are cooked but yolks are still soft.
Scatter with the reserved coriander, ricotta, pomegranate seeds and macadamia nuts. Serve with fresh crusty bread or tortillas.
Note: Salsa verde will keep in the fridge for up to 2 weeks.