Spanish Eggs with Chorizo
- Yield: 3-4
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Spanish Eggs with Chorizo
Ingredients
- Olive oil - 2 tbsp
- Red onion - 2, finely chopped
- Chilli flakes - 1/2 tsp
- Garlic - 2 cloves, minced
- Coriander - 1 handful, finely chopped
- Chorizo - 2 sausages, sliced
- Frozen Peas - 1/2 cup, blanched
- Chopped tomato - 2 x 400g cans
- Sugar - 1 tbsp
- Eggs - large, 3 (or more depending on how many serving)
- Flat leaf parsley - finely chopped, to serve
- Bread or Pita - to serve
Instructions
- Heat the oil in a large frying pan, then soften the onions, chilli, garlic and coriander for 5 mins until soft.
- Add the chorizo and cook for 6-8 minutes until crispy and cooked through. Add the peas.
- Stir in the tomatoes and sugar, and simmer or 8-10 mins until thickened and reduced by 1/3.
- Crack an egg into 3 separate spots on the pan over the tomato sauce. Put a lid on the pan, then cook over a low heat for 4-6 mins, until the eggs are just cooked through. Scatter with the parsley and serve with bread or pita.
