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Cavolo Nero and Chorizo Eggs

Cavolo Nero and Chorizo Eggs

By OcadoLifePublished on 16 January 2023Time 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.
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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.