Ingredients

The following ingredients have 4 Servings
  • olive oil
  • 1 small white onion (thinly sliced)
  • 130 grams chorizo (diced)
  • 1 clove garlic (crushed)
  • 2 green chillies (sliced)
  • 150 grams kale (or spinach)
  • 1 salad tomato (cut into wedges)
  • 1/2 teaspoon ground cumin
  • 1 teaspoon paprika
  • 400 grams chopped tomatoes (tinned)
  • 2 strands spanish saffron
  • 2 large eggs
  • 1 pinch Salt
  • 1 pinch ground black pepper
  • 1 tablespoon chopped parsley

Instruction

  • Pre-heat the oven to gas mark 5.
  • Heat a olive oil in a pan along with the sliced onion and chorizo for 5 minutes or until the onions start to soften.
  • Add the chillies and garlic into the pan and cook for a further 2 minutes, stirring occasionally.
  • Next, add the tomato and kale to the pan, cook for 2 minutes of until the kale has begun to wilt before adding the spices and cooking for a further two minutes.
  • Pour the chopped tomatoes into the pan, heat on medium until bubbling.
  • Sppon the mix into an oven dish and make two wells, crack an egg into each well and season both eggs with a little salt and pepper.
  • Place the dish into the centre of the oven for 8-10 minutes or until the egg white is just cooked but the egg yolk is still runny.
  • Serve with a sprinkling of parsley.