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White Beans with Chorizo, Kale, and Eggs
32 min2 servingsEasy
Ingredients
- 480 gCanned white beans, drained and rinsed
- 80 gChorizo, cut into small cubes
- 100 gLeek, trimmed and thinly sliced
- 120 gKale, tough stems removed and leaves cut into strips
- 6 gGarlic, finely chopped
- 5 mlOlive oil
- 200 mlUnsalted vegetable stock
- 2 gSmoked paprika
- 4 ksEggs
- 15 mlLemon juice
- 10 gParsley, chopped
- 1 gSalt
- 0.5 gGround black pepper
Instructions
- 1
Brown the chorizo
Heat a deep skillet over medium heat. Add the chorizo and cook for 3–4 minutes, stirring occasionally, until browned and some of its fat has rendered. Transfer the chorizo to a plate; leave the fat in the skillet.
- 2
Soften the leek and garlic
Add the olive oil and leek to the skillet. Cook for 3 minutes, until softened but not browned. Stir in the garlic and smoked paprika and cook for another 30 seconds, stirring.
- 3
Simmer the beans with the kale
Add the beans, kale, stock, salt, and black pepper. Stir and bring to a gentle simmer. Cook uncovered for 5 minutes, until the kale has wilted and some of the liquid has been absorbed.
- 4
Cook the eggs directly in the skillet
Return the browned chorizo to the skillet and stir. Make four small wells in the mixture and crack an egg into each one. Cover the skillet and cook over low heat for 5–7 minutes, until the egg whites are set and the yolks are as soft as you like.
- 5
Finish and serve
Remove the skillet from the heat. Drizzle the lemon juice and scatter the chopped parsley over the top. Serve right away, while the eggs are warm and the bean mixture is juicy.