Seasonal greens & chorizo – two ways

Can we be super honest? I’m a lazy cook. When it’s not bashing out a batch at the weekend, cooking means evening meals, and that window of time between work and bed is one that I cherish. It’s for reading, or baths, or mindlessly scrolling through Instagram. It’s not the time to create a masterpiece in the kitchen.

But there’s room for not-quite-recipes: the food you can prepare with one knife and one pan, making the most of seasonal veg at its simplest. This is one such throw-these-things-together plan, which allows you to prep tomorrow’s high-protein breakfast frittata(ish) while you eat dinner.

Go forth and exercise that scrolling thumb.

How we do it

Preheat the oven to 180C. Slice one large white onion and three cloves of garlic, and fry over medium heat in whatever you prefer (oil, butter etc). While they brown, skin and slice about 2-3 inches of chorizo, and slice a handful of mushrooms. When the onion and garlic are golden, throw in the chorizo and mushrooms. If you want to do a soft-boiled egg, now’s the time to put it on – it’ll take about six minutes to do the next bits (a timer is always recommended for eggs). Remove the stalks from and roughly chop 4-6 large leaves of cavolo nero and add to the pan. While these cook and wilt down, lightly whisk together 4 medium eggs and a splash of milk and grease a 6-inch cake tin (or a muffin tin, if you’re so inclined). When the cavolo nero has softened, chuck in a handful of spinach and allow to wilt down. Your egg should be ready about now – run it under cold water to stop it from cooking further while you do the next bit.

Next! Split the pan into two – half will be tonight’s dinner, and the other half goes into the cake (or muffin) tin and is covered with the egg/milk mixture. Maybe grate some parmesan on top! Bake that for about 10-15 minutes while you shell the egg and season and eat that simple seasonal supper with silky yolk running over it.