The Sunday Post (Dundee)
£10 MEALS FOR UNDER
CHORIZO, TOMATOES, KALE AND EGGS
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
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)