Breakfast-for-Dinner Pasta

prep + cook time: 30 minutes 

serves 4

INGREDIENTS

400g orecchiette pasta

2 tbsp olive oil

3 fresh chorizo sausages (270g), skin peeled, broken into  2cm pieces

1 large red onion, cut into thin wedges

150g cavolo nero (tuscan kale), stems discarded, leaves shredded thinly

4 eggs

4 slices prosciutto (60g)

250g truss cherry tomatoes,  cut into clusters

1 cup (240g) fresh ricotta

⅔ cup (50g) finely grated parmesan

¼ cup small flat-leaf parsley leaves

METHOD

1. Cook pasta in a large saucepan of boiling salted water until just tender. Drain, reserving ⅓ cup (80ml) of the cooking liquid.

2. Meanwhile, heat oil in a large heavy-based frying pan over medium heat; cook chorizo and onion, stirring, for 5 minutes or until golden. Add cavolo nero; cook for 4 minutes or until softened. Add reserved pasta water; season to taste.

3. Half-fill a large frying pan with water; bring to the boil. Break one egg into a cup, then slide into pan; repeat with remaining eggs. When all eggs are in pan, return water to the boil. Cover pan, turn off heat; stand for 4 minutes or until a light film of egg white sets over yolks. Remove eggs, one at a time, using a slotted spoon; place spoon on paper-towel-lined plate to blot up any poaching liquid.

4. Preheat oven grill to high. Place prosciutto and tomatoes on a baking-paper-lined oven tray; place under grill for 2 minutes or
until prosciutto is crisp and tomatoes soften.

5. Combine pasta, chorizo mixture and crumbled ricotta; divide among plates. Serve topped with eggs, prosciutto and tomatoes, then parmesan and parsley; season with pepper.

Cavolo nero is a type of kale; if unavailable, use regular kale instead. If you can't find truss cherry tomatoes, use regular cherry or grape tomatoes instead.

This recipe is brought to you by Beau's Kitchen Cookbook