Heat a large frypan over medium heat with 2 tbsp oil. Dice and add onion. Stir in 1 tsp fennel seeds, 1 tsp cumin seeds and 3 tsp turmeric. Cook for 5 minutes until softened.
2. Add the tomatoes & simmer
Increase heat to medium-high. Dice tomatoes and capsicum. Add to pan along with quinoa and chopped tomatoes. Pour in 2 cups water. Cover and simmer for 12 minutes.
3. Add the kale
Finely slice kale leaves. Stir through tomatoes until wilted. Season to taste with salt and pepper.
4. Add the eggs
Using the back of a spoon, make 6 indents into the sauce. Gently crack an egg into each one. Cover and cook for 6-7 minutes or until eggs are cooked to your liking.
5. Finish and plate
Garnish eggs with sliced chives and goats cheese.
Use any fresh herbs from the garden to garnish!
Protein upsize add-on option - olives. Stir into the tomatoes along with the kale.
Brown onion, 1
Green capsicum, 1
White quinoa, 1 packet (150g)
Chopped tomatoes, 400g
Kale, 1/2 bunch *
Eggs, 6 pack
Chives, 1/2 bunch *
Goats cheese, 1 packet
From your pantry
Oil (for cooking), salt, pepper, fennel seeds, cumin seeds, ground turmeric