Method

• 1.
  Heat 1 tbs olive oil in a large frypan over medium-high heat. Add kale, tarragon and 2 tbs water, and cook, stirring, for 4 minutes or until wilted and slightly charred. Transfer to a bowl and set aside.
• 2.
  Return the frypan to medium heat and add the butter and 1 tbs oil, swirling to melt. Add the mushrooms and garlic, season, then cook, turning frequently, for 6 minutes or until cooked through. Set aside with the greens.
• 3.
  Divide the remaining 1/3 cup (80ml) olive oil among four small frypans or skillets and place over medium-high heat. Arrange one quarter greens, mushrooms and tomato slices in each pan, then crack an egg into each pan.
• 4.
  Cover and cook for 3-4 minutes until the whites are cooked through and yolks are just set.

• 5.
  Divide the goat’s cheese, pepitas, pistachios, chilli and micro basil leaves among the pans.
• 6.
  Serve shakshouka warm in pans.