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Kale with chorizo and eggs

Fork Kale with chorizo and eggs

Cooking time: 15

Preparation: 15 minutes

Cooking: 15 minutes

Serves: 2


Fork



Kale and the strong flavour of chorizo compliment each other perfectly.
Image courtesy of Toby Murphy

Ingredients:

  • 4 Bird Bros eggs
  • 60g butter
  • 110g chorizo sausage, thickly sliced
  • 100g raw kale, washed and roughly chopped

Method:

  1. Melt the butter in a frying pan with a lid then gently fry the chorizo until golden brown.

  2. Remove the chorizo but keep the fat and butter in the pan. Turn up the heat and fry the kale until it begins to wilt.

  3. Pour in 60ml of water and allow it boil rapidly for a minute or so until almost fully reduced.

  4. Shape the kale into four 'nests’ in the pan and crack an egg into the middle of each nest. Place the lid on the pan, turn the heat down and cook gently for three minutes. When you remove the lid the eggs should be opaque.

  5. Garnish the contents of the pan with the crispy chorizo. Once served, pour any excess juices from the pan over each serving.

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