This dish is super tasty for breakfast, lunch or dinner. Every time I think about it I want to eat it again. I think it’s the combination of spicy chorizo, rich sauce and creamy egg yolks that comes together perfectly. Just, unnnng.
1/2 a chorizo, thinly sliced
1/2 cup canned diced tomato
1/2 red capsicum, diced
1/2 small brown onion, finely diced
1 tsp crushed garlic
A pinch of paprika
Salt and pepper
Olive oil (if needed)
1. Cook the chorizo in a small frypan over medium heat for a few minutes until it gets nice and crispy. Set the chorizo aside, leaving the delicious juices and oils in the pan.
2. Sauté the onion and garlic in the pan oils for a few minutes until they become soft. Add the capsicum and continue cooking until they’re shiny and partly cooked. You may need to add some olive oil at this stage if you find the pan getting a little dry.
3. Add the canned tomatoes, paprika, salt and pepper and 1/2 a cup of water to the pan and stir. Let everything simmer on a low-medium heat, watching carefully that the sauce doesn’t dry out too much or burn.
4. Once the sauce begins to thicken, turn the heat down, crack in your eggs, cover with a lid and let cook for a few minutes, until the eggs whites are white. Remove from the heat and serve.