Romesco eggs with chorizo


romesco-eggs-with-chorizo-34713_l

“Serve this for breakfast, lunch or dinner! But make sure you serve it with plenty of crusty bread  to soak up the sauce.”

Ingredients

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Method

Step 1

Cut eight 5mm-thick slices from chorizo. Set aside. Finely chop remaining chorizo.

Step 2

Heat a large frying pan over medium-high heat. Add sliced chorizo. Cook, turning, for 3 minutes or until browned and caramelised. Drain on paper towel. Add chopped chorizo, onion and garlic to pan. Cook for 3 minutes or until onion softens.

Step 3

Add romesco sauce, passata, tomato and 1/2 cup water to pan. Bring to a simmer. Cook, stirring occasionally, for 5 minutes or until tomato softens and sauce thickens. Season with salt and pepper.

Step 4

Make 4 indents in the tomato mixture. Carefully crack 1 egg into each indent. Top tomato mixture with drained cooked chorizo slices. Cover with a lid. Cook for 3 to 5 minutes or until egg whites are just set, but yolks are still runny. Sprinkle with parsley. Serve with crusty bread.

source taste

 

 

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