June 1, 2013 by Dewi
This one pan wonder makes for a great weekend brunch
We all know that sausages and eggs are classic Sunday morning brunch ingredients, and while they can be delicious, I’m sure we’d all jump at the chance to make them that little bit more exciting. This recipe uses chorizo in place of ordinary sausages. When chorizo cooks it releases a red paprika-spiced oil which surges around the pan like a rising tide of delicious flavour, coating all the other ingredients. When this is combined with the onion, garlic and chilli, you are in for some properly tasty eggs!
Note: If you can’t get your hands on any chorizo, you can substitute it for a mild pork sausage and a teaspoon of smoked paprika.
- 60g chorizo sausage, cut into 1cm slices
- 1 small red onion, finely sliced
- 4 cherry tomatoes, halved
- 1 clove garlic, finely sliced
- 1/2 chilli, finely chopped
- 1/2 teaspoon fennel seeds
- Handful baby spinach
- 2 free range eggs
- Put a medium sized non-stick pan over a medium-low heat and add the chorizo with a little olive oil.
- As the sausage heats through it will start to release its own oil.
- When the red oil has coated the base of the pan turn the heat up to medium and add the onion, chilli and fennel seeds.
- After about 5 minutes add the garlic and tomatoes.
- Once the tomatoes have softened (after about 3 minutes) add the spinach. Place a lid on the pan and allow the spinach to wilt. This should take no longer than a minute.
- Now, using a spatula, make two wells in the ingredients, exposing enough of the pan’s base for the eggs to fry. Turn the pan down to a low heat.
- Crack the eggs into the wells, season with salt and pepper and place the lid on the pan, leaving the eggs to cook.
- After a few minutes the eggs will be cooked and the yolks still nice and runny.
- I like to eat this straight from the pan with a slice of toast. Simple, spicy and delicious. You have to cook this!