2 cloves garlic chopped
1 to 2 cups thinly sliced cabbage
2 small to medium carrots cut into matchsticks
Optional - handful of sorrel (or spinach) chopped
1/2 med onion sliced thinly
Fresh chives chopped
Salt and pepper
Good pinch of pimento or cayenne
½ teaspoon cumin
2 tablespoons olive oil
Heat a wok or non stick frying pan and add the oil.
Once heated, sauté the garlic lightly with the onion, add the carrot and cabbage and stir well.
Add a couple of tablespoons water, season with salt and pepper, turmeric and cumin.
Cover and cook for about 3 minutes, add the sorrel and cook for another 2 minutes. I have a glass lid on the frying pan, so I can see if I need a bit of extra water or if it is necessary to give it a stir.
When cooked break the egg over the top. Allow the egg to cook before stirring or I suspect it will not mix well. Serve with the chopped chives and a glass of wine, with toast or rice as optional extras.