Kale and cornbread migas with a poached egg and slices of chouriço

Main Course 20 Minutes 2 to 3 Servings

Kale and Cornbread Migas with Poached Egg and Chouriço

Toasted migas with sautéed chouriço and a poached egg on top: a complete meal in 20 minutes.

Ingredients

  • 1 pack of Neutura Migas – Kale & Cornbread (500 g)
  • 100 g of pork chouriço, thinly sliced
  • 2 cloves of garlic, sliced
  • 2 tablespoons of extra virgin olive oil
  • 3 eggs
  • 1 tablespoon of white vinegar (for poaching)
  • Salt and black pepper to taste

Method

  1. Heat the olive oil in a wide frying pan and fry the chouriço for 2 to 3 minutes, until it releases its fat. Add the garlic and let it colour slightly.
  2. Add the Kale & Cornbread Migas straight into the pan and cook for 10 to 12 minutes, stirring occasionally, until toasted.
  3. Meanwhile, poach the eggs: bring water to the boil with the vinegar, lower to a very gentle heat and cook each egg for about 3 minutes.
  4. Season to taste with salt and pepper. Serve the migas with a poached egg on top of each portion.
Key Ingredient

Neutura Product Used

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