Breakfast is the most important meal of the day and what you eat as the first meal in plays a significant role in not only the pace at which your day will kick off to, but also how it will turn out.
A healthy balanced breakfast more often than not seems too far fetched due to the frantic rush to squeeze in a morning workout, beat deadlines, morning rush-hour traffic to simply get to work in good time. This kind of routine has had many people (including myself) adapt to quick fixes like instant cereals, or a quick baked good from the coffee shop or even skipping breakfast all together. These ‘quick’ alternatives more often than not end up being the biggest catalyst to an unproductive or ‘bad’ day.
In this recipe, I have featured a simple take of poached eggs which have been flavoured with fresh rosemary on a bed of buttered sukuma wiki (swahili for kale) set on whole wheat toast and topped with a spicy roasted tomato sauce which takes 15 minutes to whip up.
This wholesome easy to do recipe is meant to fit into the tightest of schedules, or chilled out lazy
weekends, being the perfect way to kick start any morning. Karibu!
Rosemary poached eggs with Kale Recipe
SPICY TOMATO SAUCE
- 4 Medium sized tomatoes tomatoes
- 4 cloves garlic
- 1 Tbsp tomato paste
- Salt & black pepper to taste
- 2 Tbsp Olive oil/ sunflower oil
- 1 tsp chili powder (optional)
- Pinch of sugar
Preheat oven to 180 degrees celsius (356 degrees F).
Cut an ‘X’ on the base of the tomatoes. Season well with salt and pepper, add oil and roast in the oven for 10 minutes, adding garlic 5 minutes into the cooking time. Peel and roughly chop once cooked.
Meanwhile In a pan, add oil and tomato paste, cook for 2 minutes, then add roasted tomatoes and cookfor a 5 minutes. Season with salt, pepper and a pinch of sugar.
Spoon over warm poached eggs.
BUTTERED SUKUMA WIKI (KALE)
- ½ Bunch fresh Kale (shredded)
- 1 ½ Tbsp butter (substitute with olive oil/canola/sunflower)
- 4 Cloves garlic (finely minced)
- 1 Tbsp oyster sauce
- Salt & pepper to taste
Bring a medium sized pan to heat.
Add butter and garlic, sauté for 1 minute.
Add kale and sauté for 3 minutes.
Add oyster sauce and season well.
- 4 fresh eggs
- 2 sprigs fresh rosemary
- A pinch of salt
- 1 Tbsp vinegar substitute
Bring water to boil in a pot with rosemary, salt and vinegar.
Reduce heat to bring the water to a gentle simmer.
Break one egg at a time into a bowl and use the bowl to gently place the egg into the simmering water..
Let the eggs cook for 4 to 6 minutes depending on how runny or cooked you like your yolk.
Using a perforated spoon, gently lift cooked eggs and drain on a paper towel before placing on the toast with sukuma wiki (kale). Spoon warm tomato sauce on and serve hot.
Chef Lesiamon Ole Sempele
Executive Chef at Nyama Mama