Cabbage & Chorizo Stew

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Cabbage		200g
Onion		1
Garlic		2 cloves
Chorizo		2
Paprika powder (if you like)		2 tsp
Potatoes (medium)		2
Tinned tomatoes		200g
Chicken stock		300ml
Olive oil		2 tbsp
Salt & pepper		as required
Eggs		4
Creme fraiche		as required
Your favourite bread as a side		as required

Method

Prep

40min

Cook

15min

Slice the cabbage into large wedges and finely chop the onion and garlic. Peel the chorizo and cut into 5mm-1cm pieces.

Peel the potato and cut into half and slice into 5mm-1cm pieces.

Put the oil in a pan and heat. Add the onion and cook until brown, add the chorizo and cook until brown.

Add the paprika powder and garlic and stir fry until you can smell it. Add the tinned tomatoes and season with salt & pepper.

Add the chicken stock to Step 4. Add the potatoes and bring to the boil. Turn the heat down to low and simmer for 20 minutes.

If the liquid has reduced too much in the 20 minutes, add some more chicken stock or water.

Add the cabbage and simmer for a further 10 minutes.

Transfer the vegetables separately into a baking dish. Crack the eggs in the middle and drizzle over some olive oil.

Put into a preheated oven 230C and bake for 15 minutes. When the eggs are cooked, it's ready. Put some creme fraiche over the top and serve with some bread on the side.

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