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Oct 16, 2017 Recipes AMC Team 60 views


  • 4 finely chopped kale leaves
  • 1 finely chopped, brown onion
  • 2 red capsicums
  • 1 finely chopped chilli
  • 2 small zucchinis, roughly chopped
  • 2 finely chopped, garlic cloves
  • 200mL of tomato passata
  • Olive oil
  • Knob of butter
  • 8 free range eggs
  • Handful of roughly chopped coriander leaves, to serve
  • Salt and pepper to taste



  1. To make the salsa, place the kale, onion, capsicum, chilli, zucchini, garlic and passata into a bowl. Season as desired, with salt and pepper. Mix well.
  2. Place olive oil in a pan, over medium heat and add a quarter of the salsa. Stir until warm and make a well in the middle of the salsa. Place the butter in the well and then break 2 eggs into this area.
  3. Cover the pan and cook for 3-4 minutes or, until the egg whites are firm and cooked through into the salsa. Slide the eggs and salsa onto a large plate and keep warm.
  4. Repeat until all the salsa and eggs are utilised.
  5. Sprinkle coriander leaves over the dish and season as desired, with salt and pepper.

About The Author - AMC Team

Our team consists of doctors, nurses, program assistants, naturopaths and nutritionists that join their wealth of knowledge to offer our patients and website visitors interesting and insightful articles to assist you understand the symptoms you are experiencing and how to relieve them.

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