Spanish Inspired Eggs

Spanish Inspired Eggs

Serves: 2-3

Ingredients

• 1 shallot ( or half small red onion ), sliced

• 8 slices chorizo

• 1 tbsp olive oil

• 1 small red pepper, sliced and oven roasted, optional

• 2 large tomatoes, chopped

• 40g beans, optional

• 1/2 tsp hot chilli powder

• 1 tsp smoked paprika

• 150g chopped tomatoes

• 1 tsp extra virgin olive oil

• 2 tsp balsamic vinegar

• 1 tsp brown sugar, if needed

• 2 sun-dried tomatoes, finely chopped

• 1 clove garlic, minced

• 3 eggs

• black pepper

• pink peppercorns, optional

• 30g rocket or leafy greens, to serve

• hot sauce ( I love tabasco ), or you could add a small red chilli with the garlic

Method

- Heat the tomatoes and splash water in a shallow frying pan. Pour in the vinegar, sugar, oil, 1 tsp tomato paste and sun-dried tomato paste. Stir everything together then season well.

- Cover and stir occasionally. Cook until reduced and thickened.

- Heat the oil in a medium-sized frying pan. Once hot, add the chorizo ( I removed the large bits of fat with a toothpick ). Once the oils are released and it's gone crispy.

- Add in the onions and stir. Once softened, add in the garlic and stir briefly before adding the chilli powder and paprika. Stir and season.

- Add in the tomato sauce you've been cooking as well as the beans and peppers. Stir in the remaining tsp of tomato paste.

- Cook for a minimum of 5 minutes or until the liquid had reduced a bit.

- Crack in the eggs and cover. Cook for 10 minutes. Sprinkle over the peppercorns and serve with greens and hot sauce if you like a bit of spice.

* I especially love this with some avocado and a sprinkle of salt on top