1) Cut the sourdough bread into large, rustic breadcrumbs, then heat some Mellow Yellow cold pressed rapeseed oil in a pan and fry them until golden and crispy.
2) Remove the tough centre stems from the cavolo nero and chop into smaller pieces. Lightly pan fry for a couple of minutes with some salt and pepper until softened.
3) Cut the tomatoes in half and drizzle with some balsamic vinegar
4) Crumble some feta cheese into a bowl and prepare your pickled veg and mint
5) Fry the eggs until crispy and yolky, then remove the pan from the heat. Leave to cool for a couple of minutes, then add the cavolo nero, tomatoes, sourdough breadcrumbs, feta and pickled red onion and radish.
6) Season well and drizzle over some Mellow Yellow Cold Pressed Chilli Oil. Top with the mint and place on the table in the pan to enjoy!