6 ripe tomatoes, halved
2 red onions, thickly sliced
8 cloves garlic, sliced
1/2 cup extra virgin olive oil
2 black sausages, crumbled
1 bunch kale
1 bunch lemon thyme leaves, plus extra, to serve
1 Tbsp smoked paprika
400g can black eye beans, rinsed, drained
100g manchego cheese, cut into even cubes
4 free-range eggs
2 Tbsp pine nuts, toasted
White corn tortilla chips, sour cream and salsa, to serve
Drizzle tomatoes, onions and garlic with 2 tablespoons of the olive oil and cook on a hot barbecue plate until blackened. Cut in half.
Set a large non-stick frying pan over medium heat and pour in remaining olive oil. Add sausages and cook until crisp. Meanwhile, remove central rib from kale leaves and shred coarsely. Add to pan with lemon thyme and paprika. Cook, stirring, until wilted. Mix in tomato mixture and beans. Press in cheese cubes evenly over mixture.
Make 4 small indentations in mixture, then crack an egg into each. Cook gently until egg whites are set and yolks runny. Sprinkle over pine nuts and extra thyme leaves. Serve with tortilla chips, sour cream and salsa.
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