The Sunday Post (Dundee)




NOT such a catchy title, but a dish that we reckon you will be cooking variations of at least once a week. If you are a vegetarian but don’t want to lose the flavour of chorizo then just add two teaspoons of smoked paprika. Serves one. Cooking time: 15 minutes

You’ll Need:

½ tbsp coconut or sunflower oil 75g chorizo, roughly chopped into 1cm pieces 2 spring onions, topped, tailed and sliced thinly ½ red pepper, de-seeded and sliced thinly 75g kale, woody stalks removed 5 cherry tomatoes, sliced in half 2 eggs 1 tbsp chopped parsley to serve (optional)


1. Heat the oil in a small frying pan over a medium to high heat. When hot and melted, add the chorizo, spring onions, red pepper, kale and cherry tomatoes. Fry the ingredient­s, tossing them regularly for five minutes or until they begin to soften.

2. Reduce the heat to medium and fashion two small gaps in the cooking ingredient­s with a wooden spoon. Crack the eggs into the gaps and then put a lid on the pan (if you don’t have a lid that will fit then just slide a plate over the top). Let the ingredient­s cook under the lid for two minutes.

3. Remove the lid, sprinkle over the parsley and eat straight from the frying pan... or decant on to a plate if you have any self control.

Recipe from The Healthy Student Cookbook (Orion, £8.99, ebook £4.99)

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