Jacqueline Alwill’s Capsicum Kale Chilli Eggs w/ Quinoa

(Serves 1)

Total: 357 Calories

1 teaspoon olive oil
4 leaves kale, stalks removed, leaves torn
100g red capsicum, finely sliced
2 (50g) free range eggs
Handful coriander, leaves picked and stalks finely chopped
1/3 cup (90g) cooked quinoa
Pinch chilli flakes (optional)


  1. Warm a frypan on medium heat, add coconut or olive oil, spread around pan, then add kale and capsicum and cook 2-3 minutes tossing frequently.
  2. Create 2 small holes in the ingredients for the eggs, then crack eggs into the holes, cover with a lid and cook 4-5 minutes.
  3. Remove lid, sprinkle with coriander and chilli flakes if desired and serve with cooked quinoa.