Baked eggs with borlotti beans and kale chips

For the baked egg:

  1. blacken the skins of three capsicum (the easiest way to do this is under a hot grill, doing it over a gas hob like they do on the television makes an unholy mess…), then rest for a few minutes and peel the skin off. Remove the stem and seeds and slice.
  2. halve 200g of angel cherry tomatoes and drizzle with garlic oil and balsamic vinegar, season with salt and pepper. Roast at 180c til just starting to blacken around the edges here and there
  3. finely slice a red onion
  4. mix steps 1-3 in a bowl with a drained tin of borlotti beans (I also added a little diced bacon but this isn’t necessary)
  5. crack an egg into four greased ramekins and season
  6. top each with a quarter of the mix in step 4
  7. grate a little pecorino on top, and some breadcrumbs
  8. bake at 200c for ten minutes – this should give you mostly soft yolks and mostly hard whitesFor the kale chips:
  9. trim the tough centre from the kale
  10. chop or tear the leaves into pieces about as long as your little finger
  11. toss with salt, chilli flakes and plenty of olive oil (don’t wash the kale – or if you do, make sure it’s fully dry before tossing with the oil etc)
  12. Bake in a hot oven for about 10 minutes. If you haven’t got room to do this as one layer, just toss the kale every few minutes so that every bit has a turn being on top. By the time it’s cooked, it should all fit in an oven tray as it shrinks.