Heat a small frying pan until medium hot, add the chopped chorizo and fry gently for 3-4 minutes until just browned and crispy around the edges, and all the oil has been released.
Add the pepper and stir fry for a couple of minutes, then add the kale and smoked paprika and stir fry for 1 minute.
Add 50ml water and stir through, then make a little space in the centre of the pan. Crack the egg straight into the centre of the pan then cover with a lid and leave to cook for 2-3 minutes until the white is firm and the yolk still runny.
Season with black pepper, cut the bread into fingers and serve straight away in the pan!