Poached Eggs with Wilted Kale, Tomato and Dukka

Created on 7th May 2016

Get your day off to a great start with this hearty breakfast bowl of kale and eggs flavoured with dukka, an Egyptian condiment made from a mixture of nuts and spices.

The ingredients and instructions for Poached Eggs with Wilted Kale, Tomato and Dukka are as follows:


Serves 2

100g kale, chopped
1 tbsp Pomora extra virgin olive oil
1 shallot, chopped
1 garlic clove, crushed
60g sun-dried tomatoes, drained and chopped
4 eggs

50g hazelnuts
50g sesame seeds
1 tbsp sunflower seeds
3 tbsp coriander seeds
1 tsp peppercorns
2 tbsp cumin seeds
1 tsp smoked paprika
2 tsp sea salt


1. Blanche the kale in a steamer for 1 minute and drain. Heat the extra virgin olive oil in a frying pan over a low-to-medium heat and cook the kale for 5 minutes.

2. While the kale is cooking, make your dukka. Toast all the dukka ingredients in a dry frying pan over a medium heat for 1-2 minutes. Using a pestle and mortar or food processor, crush/blend the dukka together.

3. After cooking the kale for 5 minutes, add the shallot, garlic and tomatoes to the frying pan and cook for an additional 5 minutes. After 5 minutes, add 1 tbsp of dukka and stir through.

4. While that cooks, poach the eggs for 3-4 minutes. Using a slotted spoon, remove your eggs from the poaching pan and drain. Serve the eggs on the kale and scatter 1 tbsp of the dukka over the top.

The recipe for Poached Eggs with Wilted Kale, Tomato and Dukka uses Pomora extra virgin olive oil.
Taken from The Gut Health Plan by Christine Bailey, Nourish Books 2016.
RRP £12.99. 25% off with code POMORA25 at Nourish Books.