Food & Drink

How to make kale with chorizo and eggs

By Katie Allen for How To

10/07/2018


This simple recipe will show you how to cook kale – not always the easiest vegetable – with chorizo and eggs as a quick breakfast for two. Not a kale fan? Simply swap for fresh spinach.   

Simply look below for our step-by-step instructions on how to cook Kale with Chorizo and Eggs, or click here for the video. Kale has lots to offer nutritionally – it is also half the price of spinach and has a much stronger flavour, so it loves being teamed up with another big taste, like spicy chorizo. This recipe shows you how to prepare the kale properly and cook the eggs to perfection. Simply top with crispy pieces of golden-brown chorizo for a quick low carb and gluten-free breakfast, crammed with good fats.   

All you need is a pan with a lid and a few minutes to create this quick breakfast for two – then enjoy the rest of your day knowing you’ve got off to a healthy start.  

Visit The Real Meal Revolution website for more quick breakfast inspiration:  https://realmealrevolution.com/


Serves 2  

Ingredients:   

  • 60g butter 
  • 110g chorizo sausage, thickly sliced  
  • 100g raw kale (or spinach) washed and cut up ¼ cup of water  
  • 4 eggs   

Method:   

Warm the butter in a heavy-based pan that has a lid. Gently fry the chorizo in the butter until it goes golden brown.  Remove the chorizo but keep all the fat and butter in the pan.   

Crank the heat up to full and fry the kale in the fat until it begins to wilt.  Pour the water in and allow it to boil ferociously until it is almost fully reduced. If you use a good heavy-based pan and the heat is right this shouldn’t take more than a minute.   

Now 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. Now slide the kale off the pan and garnish with the crispy chorizo.  

Finally, be sure to pour any excess juices from the pan over each serving.       

The Real Meal Revolution: The Radical, Sustainable Approach to Healthy Eating by Professor Tim Noakes, Jonno Proudfoot, Sally-Ann Creed (Robinson)