50g (2oz) chorizo, sliced
1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
1/2 tsp ground cumin
1/2 tsp ground coriander
75g (3oz) greens, sliced (e.g. collard, mustard or spring greens )
150g (5oz) baby spinach leaves
3 tbsp double (heavy) cream
1 tbsp lemon juice
75g (3oz) feta, sliced
handful dill leaves, chopped
1/2 red chilli, seeded and finely sliced
pinch smoked paprika
1. In a pan, dry-fry the chorizo until crisp. Set aside until needed.
2. Heat the oil in the same pan. Add the onion and fry, over a low heat, for 5 minutes, until softened. Stir in the garlic and spices and cook for a further 2 minutes.
3. Stir in the greens and season. Cover and cook for 1 minute, then uncover and continue cooking for 3 minutes more. Fold through the spinach until just wilted.
4. Pour in the cream and lemon juice. Make 2 hollows in the mixture and crack an egg into each. Scatter over the chorizo, feta, dill, chilli and paprika. Cook gently for 8 minutes, or until the whites have set.
N.B. If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.
Carbohydrate 10.2g Protein 24.5g Fibre 5g Fat 39.9g
Original Tesco Real Food Recipe here
All the best Jan