n medium heat. Cook chorizo until lightly browned on both
on a baking sheet for approximately 10 minutes or
il, vinegar, zest, honey, salt, and black pepper in a small
igh heat. Add mushrooms and chorizo. Cook, stirring, for 8-10 mins or
otatoes in a small saucepan and cover with cold water. Bring
Preheat oven to 350\u00b0F. 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.
For the omelette filling, heat 1
oderately high heat. Add chorizo and onion; saute for 2-3 minutes or
Season the eggs. Heat 1 tbsp oil in a skillet and pour in half the eggs. Sprinkle over half the chorizo and ham and gently stir until the egg begins to set.
Cover the eggs and cook over a low-medium heat for a further 3-4 mins. Slide the eggs from the pan to a plate and repeat the process. Slice the egg disks into wedges and serve.
up (250ml) water and a pinch of salt and cook until tender
Heat oil in large frying pan, add chorizo and cook until crispy. Add tomato sauce, brown sugar, harissa (if using) and peppers. Bring to a boil, then lower heat and simmer for 10 mins. Stir in olives.
Make 4 small wells in sauce and crack in eggs (alternatively divide sauce between 4 small frying pans and crack an egg into each). Cover and cook on medium heat for 5 mins, until whites are firm but yolks are still runny.
Sprinkle with parsley and season with salt and black pepper. Serve hot with lots of crusty bread.
Preheat oven to 350\u00b0F. Wrap potatoes in foil and bake for 1 hour, or until cooked through.
Meanwhile, heat oil in a large frying pan over high heat. Saute chorizo and onion for 2-3 mins, until chorizo is browned. Stir in beans and harissa. Simmer for 2-3 mins.
Unwrap potatoes and cut a slit through each. Place on a foil-lined baking tray and stuff with chorizo mixture. Sprinkle with cheese and bake for 5 mins, or until cheese is melted and golden. Garnish with parsley.
until warmed through and lightly golden. Add chorizo and saute 1-2 mins
otatoes in boiling salted water for 20 mins. Drain. Cook the
b>and chorizo and saute for 3 mins. Add 3 diced onions and cook for
edium heat. Add the chorizo and saute until the meat is
eat. Add the meatballs and cook for 8-10 mins until browned
oat. Bake for 25 mins or until golden and crisp.
Meanwhile
Cook pasta in a saucepan of boiling salted water according to package directions. Drain well.
Meanwhile, heat oil in a large skillet on medium heat. Add onion, garlic and red pepper flakes and saute for 3 mins or until soft. Add chorizo and saute for 5 mins or until browned. Add chickpeas and saute for 2 mins or until heated through.
Divide pasta among serving bowls. Top with chorizo mixture. Sprinkle with chives and Parmesan cheese.
Preheat oven to 400\u00b0F. Line a large baking tray with parchment paper. Arrange squash in a single layer on prepared tray. Drizzle with 2 tbsp oil and sprinkle with rosemary. Season. Bake for 30 mins, or until golden brown.
Meanwhile, heat remaining oil in a large frying pan over medium heat. Sweat onion for 3 mins. Add chorizo and cook for 6-7 mins, or until crisp. Add vinegar and stir to combine.
Combine roasted squash and chorizo mixture. Mash coarsely then distribute between mini tart shells. Top with goat cheese.