This one pan wonder is packed with big, bold flavours. A mix of savoury, sweet, salty, spicy, you can serve this dish for more than breakfast. It would make a great brunch, lunch or simple supper.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves: 4
| Ingredients | Preparation |
|
1 tbsp olive oil 1 mild chorizo sausage, sliced 400ml tomato passata ½ tsp harissa ½ cup marinated red pepper strips Sea salt and freshly ground pepper to season 4 large free range eggs ½ cup pitted green Spanish olives, roughly chopped Chopped Italian parsley to serve |
1. Preheat oven to Hot air 200°C + 30% humidity. 2. Heat a medium ovenproof frypan with olive oil, add chorizo and cook for a few minutes until browned. Add tomato passata, harissa and red peppers. Bring to the boil then remove from heat. 3. Make four small wells in the sauce using the back of a spoon and crack the eggs into these, sprinkle with olives place the pan on the wire rack on shelf number 2 in the oven. Allow eggs to cook for 8 to10 minutes until whites are firm, but the yolks are still runny. To finish 1. Sprinkle with parsley and serve with crusty bread. Note You can make individual serves using mini blini pans or ovenproof ramekins. |
