Serves 4

5 large kale leaves, stems removed, chopped
2 tbsp extra-virgin olive oil
300g cherry tomatoes, halved
2 shallots, chopped
2 garlic cloves, chopped
½ tsp dried thyme
Pinch of dried chilli flakes (optional)
Salt and black pepper
4 tbsp fresh basil leaves, chopped
4 large eggs, at room temperature
4 whole-wheat tortillas
4 tbsp plain hummus

1. Heat the oil in a large nonstick skillet over medium heat. Add the tomatoes, shallots, garlic, thyme and chilli flakes, if using. Cook for 4-5 minutes until the tomatoes and shallots soften.
2. Add the kale and season with salt and pepper. Toss for 2-3 minutes until the kale wilts but is still bright green. Stir in the basil, then remove from the heat.
3. Fill a wide saucepan with 5cm of water and a splash of vinegar. Poach four eggs until the whites are just set but the yolks are soft.
4. Briefly warm the tortillas in the microwave until warm and flexible.
5. Put the tortillas on plates. Spoon one tablespoon of hummus on each tortilla and spread to cover. Divide the kale mixture over the tortillas.
6. Using a slotted spoon, lift each egg from the water and drain on kitchen paper. Put the eggs on top of the kale. Slit the yolks and press on the eggs a bit so the yolks begin to run. Fold up the bottom of each tortilla and then fold in the sides, leaving the wraps open at the top.

Per serving: 276kcals, 14.6g fat (2.7g saturated), 27.4g carbs, 2.6g sugars, 12.2g protein, 4.3g fibre, 0.221g sodium

Fancy something else for breakfast? Greek yoghurt breakfast bowls with toasted quinoa