Fried ginger eggs with chicken and chorizo

This hearty breakfast dish really turns up the flavour to keep you satisfied.

  • 25 mins cooking
  • Serves 4
  • Print


Fried ginger eggs with chicken and chorizo
  • 4 tablespoon olive oil
  • 200 gram good quality chorizo, organic, but not cured, cut into 5mm slices
  • 2 organic free range chicken breasts, sliced into 1cm thick medallions then into 5mm strips
  • 2 handfuls of kale leaves, or use spinach
  • 2 tablespoon coconut oil, or use olive oil
  • 1 tablespoon minced ginger
  • 4 organic size-7 eggs
  • 1 teaspoon water
  • 2 tablespoon sliced almonds
  • 1 tablespoon coriander leaves, picked


Fried ginger eggs with chicken and chorizo
  • 1
    Preheat oven to 180°C. Heat half the olive oil in a large frying pan on a medium heat, add half the chorizo and cook for 2 minutes or so on each side or until nicely browned. Add half the chicken and fry for 1-2 minutes or until nicely cooked. Toss in half the kale and cook for another minute or so. Season to taste, transfer to two plates and keep warm. Repeat this process.
  • 2
    Add coconut oil to pan and toss in minced ginger. Let ginger begin to sizzle then gently break in all 4 eggs. Add water to pan then put a lid on top.
  • 3
    Meanwhile, cook almonds in oven for 1-2 minutes or until nicely coloured. After 1 minute or so (depending on how runny you like your eggs) transfer eggs onto chorizo, chicken and kale mixture.
  • 4
    Garnish with roasted almonds and coriander leaves.

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