Spanish Chorizo, Kale & Poached Eggs

1 Mar

kale chorizo eggI love when you google three terms—Kale, Chorizo, Egg— and find exactly what you are looking for. Ah, the internet. I bought this amazing Spanish chorizo from Formaggio- my favorite South End over-priced yet insanely delicious provisions/cheese shop.

Recipe found on serious eats- adapted from a Nigella Lawson recipe. I found it to be a high chorizo-kale ratio- so it is ok if you have a bit more kale/bit less chorizo.

12 oz curly kale, stems removed, roughly chopped

2 tablespoons vegetable oil [I used olive]

8 oz dried Spanish chorizo, halves lengthwise and slice ¼ inch thick [I peeled off casing, though not sure that is entirely necessary]

2 eggs

2 tablespoons white vinegar [I used a little less and white wine vinegar]

salt & pepper

bring a large pot of salted water to boil. Add Kale and cook until tender but not completely soft, 5-7 mins. Drain in colander. Rinse in cool water. Squeeze out excess water.

Pour oil into large skillet. Add chorizo and cook until some of the fat renders out, 3-4 mins. [i looking in the pan- thinking it seemed like a lot of oil- ended up pouring some off– then adding it all back in. wasn’t greasy at all- was extra tasty.] Add kale. Season w. salt and pepper. Toss until kale is fully coated.

For eggs, pour water in med/small saucepan- 2-4 inches of water. Bring to a bare simmer. Crack each egg into a separate shallow dish. Once tiny little bubbles start to rise from the saucepan, add vinegar. Gently slide egg into the water. Cook until whites set [this says 3-4 mins… but I think I did mine a little less]


3 Responses to “Spanish Chorizo, Kale & Poached Eggs”

  1. Ali March 1, 2013 at 1:19 pm #

    One of these days I’m going to buy a dozen eggs and learn to poach. Everytime I try it’s a disaster.

    • tessa March 1, 2013 at 1:33 pm #

      i learned in ireland– that it makes a massive difference how fresh your eggs are– to being able to pull off a poached egg. Also- i always worry i am going to over cook mine– and the whites end up watery and tasteless. Which as it turns out– is actually from not cooking them long enough- you have to wait until the whites set. i’ve tried poaching them all sorts of way- and this- barest simmer method words quite well. too strong of a boil can get zany.

  2. Anonymous March 1, 2013 at 2:29 pm #

    looks delish. more importantly, i’m now going to make a game of googling 3 random food items and seeing if a recipe comes up. come on salmon, garbanzo beans and onion (ew).

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