|Spicy Spanish Eggs with Chorizo|
My absolute favourite thing about the weekend is eating eggs for breakfast. By Thursday I’m really excited at the prospect of only 2 days to go and start planning my early morning meal.
I usually walk my little dog first to build up an appetite so by the time I eat, it’s more like brunch than breakfast, this also gives me an excuse to have an extra large portion.
Today spicy eggs are on the agenda and to follow my theme of Spanish cuisine I added paprika and cumin for a Moorish twist.
Serves: 1 Vegetarian, 1 meat-eater
1 Spanish onion, finely chopped
2 cloves garlic, crushed and finely chopped
1 can chopped plum tomatoes
1 tsp cumin
1 tsp cayenne pepper
1 tsp smoked paprika
Few sprigs of fresh thyme
4 free range organic eggs
Sea salt and black pepper
V: Chunk of Manchego cheese, cubed
M: Chunk of chorizo sausage, sliced
In a large frying pan fry the onion and garlic in a little olive oil until the onion starts to brown. Add the cayenne pepper, cumin and smoked paprika and cook for a minute, stirring constantly. Pour over the tin of tomatoes and add half a tin of water. Give it a good stir, season, sprinkle over the thyme and leave on a medium heat for 15 minutes, stirring occasionally.
M: In a small frying pan gently fry the chorizo until it starts to crisp up. Add half the tomato sauce and crack in 2 of the eggs. Fold the white into the sauce and leave to cook for a few minutes. Half cover with a lid to cook through the top of the egg too.
V: Add the other half of tomato sauce to another small frying pan, sprinkle over the cheese cubes and crack in the remaining 2 eggs. Fold the white into the sauce and leave to cook for a few minutes. Half cover with a lid to cook through the top of the egg too.
Don’t bother with plates and just eat from the pan, dipping fresh crusty bread into the gooey egg yolks.