Chop the chorizo in half lengthwise and then cross-ways into large chunks. Roughly chop the onion and break it apart with your fingers into large pieces
Place a high-rimmed pan onto medium-high heat and drizzle in the olive oil. Add in the chorizo and onion to cook
Finely slice the garlic and chop the kale (you can easily remove the hard stems by folding the leaf in half and slicing along its edge)
When the chorizo is nearly cooked, add in the garlic and cook until everything stars to caramelise
Add in the cherry tomatoes and cook until they start to sear
Add in the chopped kale and mix through evenly
Roughly chop the capsicum into 1 inch squares. When the kale is wilted and cooked through, add the capsicum to the pan
Break the eggs into a glass bowl and whisk together with a fork. Pour the eggs over the other ingredients and mix evenly through the rest of the ingredients
Continue to cook and stir until the eggs are just done
Transfer the scramble into five (5) glass containers – one for each day of the working week. Let the mix cool before putting the lids on and transferring to the fridge or freezer
Notes
Utilise your spices, herbs and condiments to change the flavours up!
Add paprika, chilli flakes, fresh herbs like basil, coriander or parsley, add a sprinkle of nuts or seeds, drizzle a flavoured oil, squeeze over some lime or lemon juice or garnish with homemade pesto
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