The Hangover Cure

Serves: 4
Easy
Time: 45 minutes

INGREDIENTS:

200g chorizo, chopped
1 brown onion, chopped
2 teaspoons smoked paprika
1 teaspoon ground coriander 
1 teaspoon ground cinnamon
1 tablespoon tomato paste
400g can butter beans, rinsed and drained
¼ cup sun-dried tomatoes, chopped 
400g can diced tomatoes 
1 tablespoon honey
1 cup kale, torn into small pieces
4 free-range eggs
4 corn or flour tortillas, warmed

METHOD:

1. Preheat the oven to 180°C (160°C fan-forced). Place a non-stick frypan over a medium heat and add the chorizo, onion, paprika, coriander and cinnamon. Sauté until the chorizo starts to turn golden and the onion softens. Stir in the tomato paste, butter beans, sun-dried tomatoes, canned tomatoes and honey.

2. Gently simmer for 10 minutes then stir in the kale. Continue to simmer for another 5 minutes or until the kale has wilted slightly. Divide the mixture between four 250ml ramekins and make a well in the centre of each. Crack an egg into the well while the mixture is still hot.

3. Place the ramekins on a baking tray and bake for 8 minutes or until eggs have cooked to your liking. Season to taste, and serve immediately with the warmed tortillas.
   
   “You actually don’t need to be hungover to enjoy this recipe.”