I've put a Spanish twist on a North African classic - this Spanish inspired Shakshuka is packed packed with green chillies, chorizo and poached eggs.
Pre-heat the oven to gas mark 5.
Heat a olive oil in a pan along with the sliced onion and chorizo for 5 minutes or until the onions start to soften.
Add the chillies and garlic into the pan and cook for a further 2 minutes, stirring occasionally.
Next, add the tomato and kale to the pan, cook for 2 minutes of until the kale has begun to wilt before adding the spices and cooking for a further two minutes.
Pour the chopped tomatoes into the pan, heat on medium until bubbling.
Sppon the mix into an oven dish and make two wells, crack an egg into each well and season both eggs with a little salt and pepper.
Place the dish into the centre of the oven for 8-10 minutes or until the egg white is just cooked but the egg yolk is still runny.
Serve with a sprinkling of parsley.