1 tbsp olive oil
1 red onion, finely diced
1 long red chilli, deseeded, finely chopped
1 long green chilli, deseeded, finely chopped
1 red capsicum, diced
1 green capsicum, diced
3 kale leaves, finely shredded
1 x 400gm can diced tomatoes
½ tsp ground cumin
½ tsp ground coriander
Warmed tortillas, coriander leaves, grated cheddar cheese, to serve
Heat oil in a large non-stick frypan over medium heat. Add the onion and cook for 2-3 minutes until softened. Add the chilli, capsicum, and kale, season and cook for 2 minutes. Add the tomatoes, coriander and cumin. Cook for 4 to 5 minutes until mixture is slightly reduced.
Make 8 small wells in the salsa and break eggs into wells. Cook, covered, for 8 to 10 minutes or until eggs are just set.
Serve with warmed tortillas, and sprinkle with the coriander leaves and cheddar cheese, if desired, to serve.