Baked eggs with chorizo, kale and spiced tomato

Time: 45 minutes       Serves: 4         Difficulty: Easy


  • 2 tblsp coconut oil or other good quality fat
  • 500g chorizo sausages, sliced 1/2 inch thick
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 bunch kale leaves, coarsley chopped
  • 2x400g tins whole peeled tomatoes
  • 1 tspn sweet paprika
  • 1 tspn smoked paprika
  • 1/2 tspn ground cumin
  • 1 tspn sea salt
  • 1 tspn harissa
  • 4 organic free-range eggs
  • 4 cherry tomatoes, halved
  • fresh coriander, chopped


  1. Preheat the oven to 200 degrees
  2. Heat 1 tblsp coconut oil in frying pan over medium heat.  Add chorizo and cook until browned on both sides (3-4 minutes).
  3. Transfer the chorizo to a plate lined with paper towel, and discard the oil from the pan (but do not rinse the pan).
  4. Add 1 tblsp of coconut oil and the onion to the pan.  Saute over medium heat for 2 minutes, then add garlic, paprika and cumin and cook for 1 minute or until fragrant.  Add kale and cook, stirring until leaves brighten in colour and begin to wilt.
  5. Return the chorizo to the pan, then add the tinned tomatoes and harissa, and season with salt and pepper.
  6. Allow the sauce to simmer over a medium-low heat for 15 minutes to slightly thicken and allow the flavours to develop.
  7. Spoon the chorizo mix evenly into 4 shallow, ovenproof baking dishes (approx 310ml capacity), then add 2 cherry tomato halves into each dish.  Make a small well in the centre and break and egg into the hole.  Bake for 5-8 minutes or until cooked to your liking.
  8. Remove from the oven and sprinkle with chopped coriander, if desired.


  • Recipe sourced from ‘The Paleo Way 10 Week Activation Program’ by Pete Evans