Chorizo With Tomato & Egg

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Digg!

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.

RECIPE:

INGREDIENTS:
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

DIRECTIONS:
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.

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

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