Tomatoes, Eggs and Chorizo




½ tbsp olive oil 

75g chorizo (the cured type, not the softer cooking chorizo), chopped pinch of chilli flakes 

2 spring onions, finely sliced 

1 x 400g tin of chopped tomatoes 

2 eggs 

2 tbsp finely grated parmesan 

sprinkling of chopped parsley, if you’re feeling fancy 

How To

Heat the oil in a small frying pan. Add the chorizo, chilli flakes and spring onions and fry for about 2 minutes, stirring regularly. 

Pour in the tomatoes and bring to the boil, then simmer for 1 minute. Reduce the heat to medium to low and use the back of a spoon to fashion two dips in the tomatoes as best you can. Crack an egg into each dip, sprinkle the parmesan over the eggs and place a lid on top (if you don’t have a lid for your pan, a big dinner plate or a sheet of foil should work). Simmer for about 5–6 minutes or until the whites are cooked, but the yolks are still runny. 

Sprinkle with chopped parsley, if you like, then gobble it up straight from the pan.

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