SPICY SCRAMBLED EGGS WITH CHORIZO

I'm a massive fan of eating fats and this meal with eggs and chorizo cooked in coconut oil is perfect. It will give you all the energy you need to go out and win.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Melt the coconut oil in a wok or large frying pan over a medium to high heat. Add the chorizo and stir-fry for 2 minutes.

Step 2

Now add the courgette, kale, spring onions, chilli and red pepper. Stir-fry for 2–3 minutes until the ingredients start to brown. Pour in 2 tablespoons of water, letting it steam up and disappear – this will help ensure all the ingredients are cooked through.

Step 3

Whisk together the eggs, adding a generous pinch of pepper to the mix. Pour the eggs into the pan with the rest of the ingredients and cook them as you would scrambled eggs - drawing the cooked egg from the edges into the middle, until the egg is all cooked. I like to let the bottom brown a little.

Step 4

Slide the bulked-up scrambled eggs onto a plate and scatter over the chopped coriander.