I would put chorizo in the ‘super ingredient’ category, owing to the fact that it seems to make any dish taste fantastic – imbuing it with the feisty paprika and pork flavour. Of course this Spanish ingredient doesn’t go with everything, but it can pep up a chilli con carne or give a wonderful savoury taste to a soup. It is a must in a paella and on the tapas table.
In this simple, throw-together recipe the dazzling red oil from the chorizo is soaked up by the potatoes, which go crispy. The kale (preferably cavelo nero) not only makes it a little bit healthy but has a rich, irony taste. A poached egg on top finishes it perfectly. This is a particularly quick dish if you have some cold potatoes sat in the fridge that need using up.
Chop your chorizo into bite-size chunks and fry gently in a pan to release the oils. Meanwhile blanch a good handful of sliced kale leaves for 2-3 mins and set aside.
Remove the chorizo from the pan, taking care to leave the oil in there. Add some cold, cooked cubed potatoes and a good pinch of sweet paprika and fry until crispy (you can also add chilli powder at this point if you wish). Try not to move the potato cubes about too much, allow them to get crispy on each side before moving. Once they get crispy, put your poached egg on to cook.
Return the chorizo to the pan, add the kale and warm through. Serve with the poached egg on top and the yolk oozing over the dish.