Peel onion and garlic and chop finely.

Clean the mushrooms and cut in half.

Heat the oil in a large saucepan and fry the mushrooms, onions and garlic in it, season with salt and pepper, remove.

Braise the rice in the mushroom saucepan, deglaze with ½ l salted water and bring to the boil.

Cover and cook over low heat according to the instructions on the packet.

Wash, drain and cut the kale.

Fold the kale and mushrooms into the rice approx.

3 minutes before the end of the cooking time and finish cooking.

Mix the dukkah and sesame seeds.

Cook the eggs for 5–6 minutes until soft.

Rinse the eggs in cold water, peel them and turn them in the dukkah mix.

Serve with the rice and add the rest of the dukkah mix.