Serves : 4 servings (2 adults 2 kids)
Preparation time : 8 minutes
Cooking time : 12 minutes
- 1 small onion or half big onion
- 2 handful of curly kale
- 1 medium size bell pepper (red or yellow)
- 150g of cherry tomatoes
- 100g of mild Chorizo
- 120g of chickpeas
- 120g of kidney beans
- 3 large eggs
- 1 stalk of flat-leaf parsley
- 2 cloves of garlic
- 2 tbsp of extra virgin olive oil
- 4 tbsp of organic chicken stock
- about 1 tsp of lemon juice
- 1/2 tsp of rock salt
- a pinch of smoked Paprika
- 1/2 tsp of grounded black pepper
Wash and dice the bell pepper. You could use a yellow or a red bell pepper or half of each.
Roughly chop one small white onion or half of a big one and set aside.
Wash the curly kale and get rid of the hard stem of the leaf. Then, roughly chop and set aside.
Slice two cloves of garlic.
Wash the flat-leaf parsley and chop the stalk and put it with the sliced garlic. Then, finely chop the leaves.
Slice the chorizo and then halve the sliced sausage. I used mild chorizo because my kids cannot eat very spicy food. For adults, I would suggest using hot chorizo and add a pinch of dry chilly flakes.
Heat up a pan, add about 2 table spoons of extra virgin olive oil. Then put the chopped onion in the pan and stir for a minute.
Then turn to medium low heat and add the sliced garlic and chopped parsley stalk.
When you smell the garlic and onion, add the chopped chorizo. Then keep stirring until the onion is soft and you could smell the smoky flavour of the chorizo. The paprika inside the chorizo would colour the onion.
Put the whole cherry tomatoes in the pan and mix them with other ingredients. I bought some very sweet Holland cherry tomatoes. I like to keep them whole because the tomatoes would burst in my mouth with delicious tomato juice.
Add the chopped bell pepper and stir. Mix all the ingredients together.
Then add the chickpeas and mix well. I used Waitrose canned chickpeas (in water) because they are not mushy.
Follow with the organic low sodium chicken stock. You can use vegetable stock too. Taste your stock before adding into your dish, so you could adjust the amount of salt you need.
Add some freshly grounded black pepper. Taste the sauce before seasoning.
Add 1/2 tsp of rock salt.
Put the kidney beans in the pan. I used Waitrose canned kidney beans (in water) because of the same reason.
Put two handful of curly kale inside.
Squeeze some fresh lemon juice into the pan.
Make 3 holes in the vegetables and beans. The holes should be deep enough to see the sauce.
Pour the eggs into the holes. I cracked the eggs into tea cups in advance because I want them to be cooked at the same time.
Season the eggs with a pinch of black pepper and rock salt.
Cover the pan and cook for 3 minutes in low heat. Open the lid and turn off the heat after 3 minutes. The egg white should be cooked and the egg yolks should be still runny.
Add a pinch of paprika on the poached eggs.
Sprinkle the chopped parsley on top and ready to serve! We normally eat this breakfast skillet with toast. Enjoy!
Check out the Chorizo Vegetables Breakfast Skillet cooking video HERE.