Fried Ginger Eggs with Chicken, Chorizo & Toasted Almonds

Fried Ginger Eggs with Chicken, Chorizo & Toasted Almonds
Serves 4
Write a review
Print
Prep Time
20 min
Cook Time
2 min
Prep Time
20 min
Cook Time
2 min
Ingredients
  1. 4 Tbsp olive oil
  2. 200g good-quality chorizo* (organic, but not cured), cut into 5mm slices
  3. 2 organic free-range chicken breasts, sliced into 1cm thick medallions then into 5mm strips
  4. 2 handfuls washed kale leaves (or use spinach)
  5. 2 Tbsp coconut oil (or use olive oil)
  6. 1 Tbsp minced ginger fried ginger eggs with chicken, chorizo & toasted almonds ready in 25 minutes serves 4 gf
  7. 4 organic size-7 eggs
  8. 1 tsp water
  9. 2 Tbsp sliced almonds
  10. 1 Tbsp picked coriander leaves
Instructions
  1. Preheat oven to 180°C. Heat olive oil in a large frying pan on a medium heat, add chorizo and cook for 2 minutes or so on each side or until nicely browned. Add chicken and fry for 1-2 minutes or until nicely cooked. Toss in kale and cook for another minute or so. Season to taste and transfer to plates, then place pan on a high heat.
  2. Add coconut oil to pan and toss in the minced ginger. Let the ginger begin to sizzle then gently break in eggs. Add water to pan then place a lid on top.
  3. While eggs are cooking, place the sliced almonds in the oven and cook for 1-2 minutes or until nicely coloured. After 1 minute or so (depending on how runny you like your eggs) transfer cooked eggs onto the chorizo, chicken and kale mixture.
  4. Garnish with roasted almonds and coriander.
Notes
  1. * Check label to ensure it is gluten-free.
  2. Tip: This recipe serves four but needs to be cooked in two batches.
Inspired Health http://inspiredhealth.co.nz/

Comments

comments

Print Friendly