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Kale and Chorizo Baked Eggs

This simple one-pan hash of kale, chorizo and eggs is the perfect choice for a weekend brunch or a quick midweek supper.

From the book


Lush blue-green leaves of kale, glossy with chorizo fat, dotted with jammy tomatoes and soon to be enfolded in rich gold when the egg yolk is pierced – for a quick, simple supper or brunch, this dish punches above its weight. It’s already a colourful, big-hearted dish, but for extra beauty, use a few different types of kale leaves

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1 spicy cooking chorizo (70g), chopped into small chunks (skin it first, if you prefer)
1 onion, sliced
100g whole kale leaves
55g sun-dried or slow-roasted tomatoes, roughly chopped (I especially like the ones that are still soft, the sort you get fresh from the deli or slow-roasted and jarred; I find them less leathery than the bog-standard sun-dried options.
4 tbsp double cream
2 eggs
crusty bread, to serve


Find a frying pan for which you have a lid and set it over a medium high heat. Add the chorizo chunks and fry for 3–4 minutes until nicely crispy.

Reduce the heat and add the onion to the chorizo, the spicy juices from which will have oozed into the pan and be enough to cook the onion. Sweat gently, uncovered, for 5 minutes.

Wash the kale, then tear into bite-sized pieces and, with the cleaning water still clinging to the leaves, add it to the frying pan along with a pinch of salt. Put the lid on and leave the kale to wilt for 5–10 minutes.

Preheat the oven to 220°C/200°C fan/gas mark 7. Once the kale is wilted, take the pan off the heat. Stir the tomatoes into the pan, along with the double cream. Check the seasoning and adjust as needed.

Spoon the mixture into a small, ovenproof dish. Make two little hollows in the mixture and break an egg into each hole. Cover with foil and bake for 15–20 minutes or until the egg whites are just cooked and the yolks still runny. Serve with a hunk of bread for dipping.


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From the book: From the Veg Patch

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