Sukuma wiki with ugali and eggs in tomato

Ingredients

For 1 serving

• Tuscan kale250 g
• Eggs2
• Tomatoes150 g
• Onion60 g
• Garlic1 clove
• Polenta (cornmeal)60 g
• Extra virgin olive oil10 g
• Cayenne pepper1 pinch
• Saltto taste

Contains: eggs,

In season: October – March

Method

1. Bring the water for the polenta (about four times its volume) to the boil in a small pan with a pinch of salt. Pour in the polenta in a thin stream while stirring and cook over low heat for 10 minutes, stirring hard, until very thick and pulling away from the sides. Shape it into a mound with a wet spoon: this is the ugali.
2. Meanwhile strip the central rib from the cavolo nero and cut the leaves into thin strips; chop the onion and garlic and cut the tomatoes into pieces.
3. Heat the oil in a lidded frying pan over medium heat and fry the onion and garlic for 3 minutes, until soft. Add the tomatoes and cavolo nero with a pinch of salt and cook for 10 minutes, stirring, until the greens are tender.
4. Make two spaces in the pan, crack in the eggs, salt them, cover and cook 4 minutes, until the whites are set.
5. Serve with the ugali and a pinch of chilli powder over the eggs.