Winter greens with fried egg, anchovy and parmesan

This colourful winter nourish bowl is packed with nutrients - especially thanks to all those beautiful greens. Top it with an egg and a couple of anchovies for extra protein and sprinkle with parmesan to serve!

By Nadia Lim
  • 25 mins cooking
  • Serves 2
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  • Olive oil and butter, to cook
  • 1 red or regular onion, finely sliced
  • 1 tsp mild curry powder*
  • 1 large (about 300g) swede or Agria potato, kūmara or yams, cooked and chopped
  • 6 Brussels sprouts, thinly sliced
  • 4 stems broccolini, trimmed, chopped
  • 4 cavolo nero leaves or 2 large kale leaves, stripped from tough stem
  • 2 free-range eggs
  • 2 anchovies (optional)
  • Grated parmesan, to serve


  • 1
    Heat a drizzle of oil and knob of butter in a large frying pan. Cook onion, with a good pinch of salt, for about 5 minutes until golden. Add curry powder and cook for 30 seconds, then add cooked swede (or potato etc) and another drizzle of oil. Cook swede, tossing with the onion, for about 5 minutes until hot through. If you like, roughly crush swede pieces with a wooden spoon or fork while they are cooking. Tip mixture onto a plate.
  • 2
    Add another drizzle of oil and a little knob of butter to the pan. Cook sprouts, broccolini and cavolo nero or kale for about 5 minutes until soft. Return swede mixture to pan, toss together and season to taste with salt and pepper. Keep warm.
  • 3
    Heat a drizzle of oil and a little butter in a non-stick frying pan. Carefully crack in the eggs and place an anchovy in the white of each egg. Cook until whites are set but yolk is still runny.
  • 4
    Divide swedes and greens between plates and top with a fried egg. Season egg with salt and pepper and grate over a little parmesan.


*Check label if eating gluten free.

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