Breakfast or dinner, this dish makes a warming, flavoursome feast

kale-with-chorizo-sausage-and-eggs

Serves: 2

Ingredients

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What to do

  • 1. Thoroughly wash the kale, remove and discard the thick lower part of the stalk and finely chop the leaves. Set aside.

  • 2. Heat the oil in a large frying pan and cook the chorizo until golden all over, remove from the pan and set aside.

  • 3. Discard any excess oil keeping only about a tablespoon or so.

  • 4. Add the onions, garlic and chilli, if using, to the pan and sauté for 1–2 minutes, until golden.

  • 5. Add the tomatoes and their juice and kale, season with salt and pepper and cook for 3–4 minutes until the kale starts to wilt.

  • 6. Add the water, cover and cook for about 5–8 minutes, until the kale is tender.

  • 7. Return the chorizo sausage to the pan and combine with the kale.

  • 8. Make 4 wells in the mixture in the pan and gently crack an egg into each one.

  • 9. Cook on gentle heat until the eggs are set to your liking. Check and adjust the seasoning and serve with crusty bread.

  • Recipe from Cooking with Kale by Rena Patten, available now from New Holland Publishers.

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