Step 1: Preheat your oven to 180 C fan, and start to bring a deep medium sized pan of water up to a gentle boil.

Step 2: Slice the tomatoes in half horizontally and lay in an oven proof dish, cut side up.

Step 3: Bash and roughly chop one clove of garlic and scatter on top of the tomatoes, along with a drizzle of olive oil and a generous seasoning of salt and pepper. Place in your preheated oven.

Step 4: In the meantime, place your kale, the rest of your olive oil and a pinch of salt into a bowl, massage together with your hands for 1 minute.

Step 5: After the tomatoes have been cooking for 15 minutes add the kale to the dish and cook for a further 5 minutes.

Step 6: To poach your eggs, add a splash of vinegar to your pan of just boiling water. Crack your eggs into individual small ramekins or cups and gently lower and tip the eggs into the water.

Step 7: Wait for 3 minutes or until the white has set, you can test this with a soft prod.

Step 8: Remove the eggs from the pan with a slotted spoon, draining any excess water.

Step 9: These can then be placed on top of the tomatoes and kale, seasoned with salt and pepper and taken straight to the table to be served with warm bread or toast to mop up all of the delicious juices.