Cavolo Nero and Chorizo Eggs
By OcadoLife
Published on 16 January 2023
Time to update your brunch staple, forget eggs and bacon - we’re serving oozy eggs with rich chorizo and leafy cavolo nero. Cooking the chorizo in the pan first infuses its smokiness throughout the dish – be sure to keep the full flavoured amber oil to pour over the eggs just before serving. Great served with hot buttered toast and a glass of freshly squeezed orange juice.Time and servings
15 minsTotal time
4Servings
5 minsPrep time
10 minsCooking time
Ingredients
- 60 g of butter
- 200 g of chorizo
- 200 g of cavolo nero
- 4 free range eggs
- 4 slices of sourdough bread
Method
Step 1
In a lidded sauté pan, heat the butter until melted. Add the chopped chorizo and fry until golden.Step 2
Transfer the chorizo to a bowl, but keep the fat in the pan and add the cavolo nero. Cook until just wilting.Step 3
Pour in 60ml of water and allow it to boil for 1 min or so, until almost evaporated.Step 4
Make four wells in the cavolo nero and crack an egg into each one. Place the lid on the pan, turn the heat down and cook for 3 mins, until the whites are cooked but the yolks are still runny.Step 5
Scatter the chorizo back into the pan and serve with hot buttered toast. Pour any juices from the pan over each serving for extra flavour.