17-minute turmeric chilli fried egg bowl

Heat 1 tbs of oil in a deep frying pan over medium-high heat. Add garlic. Cook, stirring, for 30 seconds or until golden and aromatic. Add kale mix and cook, covered, for 2 minutes or until wilted. Add chickpeas and cook, uncovered, for 1 minute. Remove from heat and stir in lemon rind and 1 tbs juice. Season. Transfer to a bowl and set aside.

Heat 1 tbs of remaining oil in same pan over medium-high heat. Add turmeric and chilli. Cook, stirring, for 30 seconds or until aromatic. Crack eggs into pan. Cook for 2-3 minutes for soft yolks and crispy whites. Remove from heat. Add 1 tbs remaining lemon juice, drizzling around eggs. Swirl to combine.

Combine the tomato, onion, dill, remaining oil and remaining juice in a bowl. Season. Divide kale mixture among serving bowls. Top with egg and salsa. Dollop with yoghurt and drizzle with any pan juices.