Chorizo, Kale and Egg


  • 50g cooking chorizo, skinned and roughly chopped
  • ½ red pepper, thinly sliced
  • 30g baby kale or normal kale, roughly chopped
  • ¼ tsp smoked paprika
  • 1 Heritage Breeds copper Maran egg
  • 1 thick slice brown crusty bread, to serve
  • freshly ground black pepper


Calories columnFat columnSaturates columnSugars columnSalt column
446 per serving
22% %GDA
24g per serving
34% %GDA
8g per serving
40% %GDA
5g per serving
6% %GDA
2.50g per serving
42% %GDA


  1. Heat a small frying pan until medium hot, add the chopped chorizo and fry gently for 3-4 minutes until just browned and crispy around the edges, and all the oil has been released.

  2. Add the pepper and stir fry for a couple of minutes, then add the kale and smoked paprika and stir fry for 1 minute.

  3. Add 50ml water and stir through, then make a little space in the centre of the pan. Crack the egg straight into the centre of the pan then cover with a lid and leave to cook for 2-3 minutes until the white is firm and the yolk still runny.

  4. Season with black pepper, cut the bread into fingers and serve straight away in the pan!

Perfect With Frontera Smooth and Fruity Red

Frontera Smooth and Fruity Red