Chorizo With Tomato & Egg



A lovely supper dish to make in the cold weather. Sydney reached 14ºC the other night and we were feeling it! If you’re unfortunate to live in a colder climate such as the UK then this will work a treat, especially as winter draws in and you are housebound once more.


600g ripe tomatoes (peeled, deseeded and roughly chopped)
2 chorizo sausage (cut diagonally into 1cm slices)
4 tablespoons olive oil
6 spring onions (sliced)
4 garlic cloves (chopped)
1 teaspoon cumin powder
1 pinch of cayenne pepper
1/2 teaspoon sugar
4 medium eggs
3 tablespoons fresh flat leaf parsley
Salt & pepper

In a large frying pan, heat the oil over a medium heat, add the chorizo, spring onion, garlic and cumin and fry gently for 4-5 minutes until the onion softens. Add the tomatoes, cayenne, sugar and season to your taste with salt & pepper. Simmer gently for 15 minutes until the tomatoes have broken slightly. In each quarter section, break an egg and let them simmer for 1-3 minutes until the whites are cooked, but the yolks still a little runny. Sprinkle all the parsley on top and serve in the pan.

Warm some crusty bread and serve alongside the pan. Let our guests either serve themselves or eat it communal style directly from the pan.

%d bloggers like this: