Chorizo-Savoy Cabbage Pan with Parmesan Cream and Fried Egg

Spicy chorizo meets tender savoy cabbage and zucchini in a creamy Parmesan cream sauce; eggs cooked in the pan and toasted almonds add bite to the dish. A filling keto one-pan meal that is ready in a single pan.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 150 g Chorizo
• 120 g Savoy cabbage
• 120 g Zucchini
• 4 pc Eggs
• 20 g Butter
• 1 tbsp Olive oil
• 60 ml Cream
• 40 g Parmesan
• 10 g Flaked almonds
• 1 pc Garlic clove
• 1 tsp Sweet paprika
• pinch Salt
• pinch Pepper

Method

1. Wash the savoy cabbage, remove the core and cut into fine strips. Cut the zucchini into half-moons, slice or dice the chorizo, finely chop the garlic, roughly chop the almonds and finely grate the Parmesan.
2. Heat the olive oil in a large pan and fry the chorizo over medium heat for about 3 minutes until crispy. Remove and set aside.
3. Add the butter to the pan, fry the savoy cabbage and zucchini for 6 to 8 minutes until they take on a little color. Stir in the garlic, sweet paprika, salt and pepper and fry for another minute.
4. Return the chorizo to the pan, pour in the cream and bring briefly to a boil. Stir in the Parmesan until a creamy sauce forms.
5. Using a spoon, form four wells among the vegetables, crack an egg into each, season with salt and cover the pan. Let the eggs set for 4 to 5 minutes.
6. Toast the flaked almonds in a dry pan for 1 to 2 minutes until golden brown, sprinkle over the dish and serve immediately.