Here’s one of diver Tom Daley’s favourite recipes.
Delicious and healthy, it comes Olympian approved!
Thanks to British Lion eggs for this great recipe – for more, see eggrecipes.co.uk
6 medium potatoes,
2 tbsp olive oil
6 cloves of garlic, sliced
150g chorizo, chopped
300g tenderstem broccoli, trimmed
150g curly kale or cavolo nero, shredded
6 large British Lion eggs
1 bunch flat leaf parsley, finely chopped
Salt and pepper
Preheat the oven to 200C/180C (fan).
Cut each potato into 4-6 pieces. Cover with cold water in saucepan and bring to the boil. Boil for 10 mins, drain and cool slightly.
Toss the potatoes in a little olive oil, season with salt and pepper put into a baking dish approx 30cm x 25cm with the chorizo pieces and bake for 10 mins.
Add the trimmed broccoli, garlic and kale, mix together and bake for a further 10 mins.
Crack the eggs on top and return to the oven for 6-7 mins until the whites are set but the yolks are still runny.
Garnish with parsley and serve.