Fancy a super-easy, satisfying supper? With just 4 ingredients you can create a filling meal in a matter of minutes
MethodWhen they are nearly done, fry the eggs in a large frying pan. Serve the chicken on a bed of watercress, topped with a fried egg and a drizzle of chilli oil.
- 4 small cooking chorizo, halved lengthways
- 4 eggs
- 2 tbsp mayonnaise
- 4 flatbreads
- 4 handfuls rocket
- 1 tbsp capers, drained
- Put the chorizo into a cold frying pan over a low heat, then gradually increase it. Fry until cooked through and beginning to crisp.
- Lift the chorizo out of the pan, leaving behind just enough oil to stop the eggs sticking. Crack the eggs into the pan and fry them how you like them (an almost-set yolk is best if you want to avoid any drips!).
- Spread some mayo over each flatbread, add a handful of the rocket and a few capers with two halves of chorizo to each. Put the egg on top, then fold up the end and the two sides before tucking in.
- olive oil, for frying
- 4 eggs
- 4 slices sourdough bread, toasted to serve
- 4 tbsp extra-virgin olive oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- 2 green peppers, diced
- 3 red peppers, diced
- 4 very ripe tomatoes, chopped
- 1 bay leaf
- 4 medium courgettes, diced
- 1 bunch flat-leaf parsley, leaves picked
- 30 large garlic cloves, (about 2 heads) peeled
- 250ml vegetable stock
- For the pisto, heat the oil in a deep frying pan and add the onion. Fry for a few mins, add garlic, then cook for a few mins more. Add the peppers and cook over a medium heat for 5 mins. Now add the tomatoes, the bay and courgettes and cook for about 30 mins, seasoning well.
- Meanwhile, make the sauce. Drop the parsley in a pan of boiling water and cook for 1 min. Drain and immediately run under a cold tap, then shake off excess water. Put the garlic in a pan of cold water, bring to the boil, then drain and repeat with a fresh batch of water (this gets rid of the garlic’s strength). Add stock and simmer until the garlic is soft and the liquid syrupy. Purée with the parsley until smooth. Season.
- For the eggs, add a glug of olive oil to a pan. When smoking hot, crack in the eggs – they will splutter but go deliciously crisp at the edges. Serve the pisto on toast, topped with egg, drizzled in the sauce.
- 1 tsp mild olive oil, plus extra for frying
- 80g spicy chorizo sausages, cut into small pieces (see tip, below)
- 1 onion, finely chopped
- about 100g ready-prepared kale (2 good handfuls)
- 400g leftover cold potato, roughly chopped
- ½ tsp paprika (optional)
- 2 eggs
- Heat the oil in a medium frying pan, and add the chorizo and onion. Fry for about 8 mins, until the chorizo is golden and has released its orange oils, and the onion is soft.
- Turn up the heat, tip in the kale and stir-fry for 1 min until wilting. Stir in the potatoes, paprika and some seasoning. Fry everything together for another 5 mins or until the potatoes are hot through and the kale is tender. Scrape the bottom of the pan now and again for those all-important crispy bits.
- Meanwhile, fry or poach the eggs, then serve on top of the hash.