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
- 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.
- 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.
- 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)