FOODLOVER magazine


Fried Egg with Cavolo Nero, Feta & Chilli  

Quick, simple and packed full of nutrition, this egg recipe with kale, feta and chilli is great for a satisfying breakfast or brunch, or even as a healthy protein-packed lunch.

Fried egg with cavolo nero


  • Large handful of cavolo nero  
  • A little oil or butter  
  • 1 egg  
  • 50g nugget of feta  
  • A pinch of chili flakes or powder  
  • Sea salt and freshly ground pepper
  1. Strip thecavolonero from its woody stalks and finely shred.  
  2. Set a large frying pan over a high heat. Add enough oil or butter to just coat the pan.
  3. Fold in the shreddedcavolonero and season well. Cook 2 mins or until just softened.  
  4. Mound thecavoloonto a plate. Keep the pan on the heat, and add a little more oil or butter.  
  5. Crack the egg into thecentreof the pan and pop a lid on the top. Cook until set to your liking.  
  6. Perch the egg atop your greens. Crumble the feta over and finish with a littlechilli, salt and pepper.  

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Foodlover Magazine

West Country FOODLOVER is a print magazine and news based website offering a foodie’s guide of what’s hot across the South West. We inspire foodies with great seasonal recipes, competitions, news and events. The magazine, website and newsletter reach more than 128,000 foodies each issue.