Gluten-free sundried tomato bread
A quick, gluten-free bread recipe - no need for yeast, ready in under an hour
Chorizo & kale hash with a fried egg
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 tsp mild olive oilplus extra for frying
- 80g spicy chorizosausages, cut into small pieces (see tip, below)
- 1 onionfinely chopped
- about 100g ready-prepared kale(2 good handfuls)
- 400g leftover cold potatoroughly chopped
- ½ tsp paprika(optional)
- 2 eggs
Nutrition: per serving
- kcal463
- fat20g
- saturates7g
- carbs47g
- sugars7g
- fibre6g
- protein22g
- salt0.9g
Method
step 1
Heat the oil in a medium frying pan, and add the chorizo and onion. Fry for about 8 mins, until the chorizo is golden and has released its orange oils, and the onion is soft.
step 2
Turn up the heat, tip in the kale and stir-fry for 1 min until wilting. Stir in the potatoes, paprika and some seasoning. Fry everything together for another 5 mins or until the potatoes are hot through and the kale is tender. Scrape the bottom of the pan now and again for those all-important crispy bits.
step 3
Meanwhile, fry or poach the eggs, then serve on top of the hash.
