Your Recipe

Recipe Instructions:

Ingredients

1 tbsp olive oil

250g haloumi, cut into 1cm-thick slices

250g chorizo, sliced

3 x 400g cans cherry tomatoes

3 cups chopped kale

4 eggs

Dukkah, to serve

Crusty bread, to serve (optional)

Method
Step 1
COOK THE HALOUMI Heat the oil in a large frying pan over high heat. Cook the haloumi for 2-3 minutes each side or until golden. Set aside on a plate.
Step 2
ADD THE SAUCY BITS Add the chorizo to the pan and cook, stirring, for 3-4 minutes or until just starting to brown. Reduce heat to medium, add the tomatoes and season. Stir until well combined. Cook for a further 5 minutes. Add the kale and gently stir through to combine.
Step 3
COOK THE EGGS Use the back of a spoon to make 4 cavities in the tomato mixture. Gently crack 1 egg into each cavity. Return the haloumi to the pan. Cover and cook for 6-8 minutes or until the egg whites have set but the yolks are still soft. Sprinkle with dukkah and serve with bread, if using.