Winter Year Round Eggs Salads and Vegetables

Kale, chorizo and egg on toast

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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

Serves 1

Ingredients

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

 

Instructions

  • 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.

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