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Ingredients: (serves 4)
•    800 grams celeriac or potatoes, chopped 
•    2 tablespoon of butter (or ghee/ oil) 
•    4 or more eggs
•    200 grams of kale, torn or sliced (or cavolo nero or cabbage or mix of greens) 
•    1 onion (any colour) or leek, roughly chopped
•    2 fat garlic cloves, finely chopped
•    2 fat sprigs of thyme and rosemary (or 1 teaspoon of dried herbs)
•    pinch of chilli flakes (optional)
•    1/2 teaspoon of smoked paprika (optional)
•    sea salt & pepper
 

Method:
1.    Preheat the oven to 220 celsius and let the butter melt in a large baking tray in the oven while you prep the veg.
2.    Remove the tray, toss the onion, veg, rosemary and thyme in the melted butter with salt and pepper and paprika/ chilli if using then spread out in one single layer and roast for 25 minutes.
3.    Turn the heat down to 200 celsius, remove the tray, add the garlic and kale and toss together and roast for another 5 minutes until the potato or celeriac is tender and going golden at the edges.
4.    Then toss the veg again and make 4 gaps in the veg mix, crack the eggs in, season the eggs, and bake for another 5 or so minutes until the whites have set nicely then enjoy straight away serving straight from the pan.
 

To serve:
•    If you’ve got pre-cooked potatoes or any other veg, then bring the cooking time down as they won’t need to cook first. But if you have found some knobbly raw potatoes in need of love, then simply follow the timings here. Minimise your food waste and don’t worry about peeling the potatoes, just remove any real hefty knobbly parts.
•    Add in any greens you’ve got here and some freshly picked herbs would be lovely sprinkled on top afterwards too.

Recipe provided by Melissa Hemsley for #FoodSavvy Norfolk & Suffolk