Kale, chorizo and egg on toast
This dish makes an excellent and simple winter meal. It’s easy to make, sufficiently substantial and delicious without the chorizo too, if you want a vegetarian option.
There’s masses of kale around at the moment, but you could always use chard or spinach instead if you prefer. Likewise, if poaching an egg seems a step too far, try soft boiling and peeling it.
Photo by Paul Winch-Furness
100g kale, tough stalks removed, roughly chopped
1tbsp olive oil
A few slices of cooking chorizo
1/2 clove garlic, sliced
1/2 red chilli, deseeded and chopped
1tsp cumin seeds
1 poached or soft boiled egg (peeled)
1 slice toast
- Bring a large pan of salted water to the boil and cook the kale for 4 minutes or until completely tender. Drain and set aside.
- Heat the oil in a frying pan over a medium heat and fry the chorizo slices on both sides until brown. Add the garlic, chilli and cumin and fry a little to soften the garlic, without letting it brown.
- Add the cooked kale and season to taste with salt and pepper. Toss the pan a little to coat everything with the chorizo infused oil.
- Cook your eggs and make your toast then pour a little oil over each slice of toast, cover with the kale and place an egg on top.