Chicken And Chorizo Fried Eggs With Toasted Almonds

• 4 tbsp olive oil
• 7 oz chorizo, cut into 1/4 inch slices
• 2 None chicken breasts, sliced into 1/3 inch thick medallions then into 1/4 inch strips
• 2 handfuls baby kale, or spinach
• 2 tbsp coconut oil
• 1 tbsp minced fresh ginger
• 4 None large eggs
• 2 tbsp sliced almonds, toasted
• 1 tbsp fresh cilantro leaves, picked

1. Preheat oven to 350u0b0F. Heat olive oil in a large frying pan over medium heat. Cook chorizo for 2 mins, or until browned. Add chicken and saute for 1-2 mins, or until browned. Add kale and cook for 1-2 mins. Season to taste. Transfer to a serving platter and cover to keep warm.
2. Add coconut oil to pan. Cook ginger until it begins to sizzle. Gently break in all 4 eggs. Add 1 tsp water to pan then cover. Once cooked to your liking, transfer to chorizo and chicken mixture.
3. Garnish with toasted almonds and fresh cilantro.

olive oil, chorizo, chicken breasts, baby kale, coconut oil, fresh ginger, eggs, almonds, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/36919 (may not work)