Ingredients
Olive oil
1 large clove of garlic, crushed
1 small uncooked chorizo sausage
1 can of tinned tomatoes, crushed by hand
Handful of cherry tomatoes
Handful of chopped peppers
Sprinkle of salt, smoked paprika and dried chilli flakes
A blob of honey
Big pinch of chopped coriander (cilantro)
2 eggs
Handful of feta
Another pinch of coriander (cilantro)
And sourdough bread.
Preparation
If you can, choose a nice heavy based skillet/frying pan that you can serve your eggs in at the table. I used a small one for two people. If you’re feeding more, use a bigger one! Heat it on a medium/high heat and add your olive oil. When it’s nice and hot add your chorizo, all sliced up and your crushed garlic.Fry until the garlic turns golden & keep moving the sausage around. Now add your cherry toms and your peppers (careful the fat doesn’t splatter you), then pour over your tinned tomatoes.Sprinkle with a generous pinch of flaked salt.Dust with smoked paprika, a good snow of chilli flakes and your blob (technical term) of honey.Now you want this to cook away and reduce down for a good 15mins on a medium-low heat. Stir it now & then. Once about half of the liquid has cooked off, add your first big pinch of chopped coriander (cilantro) leaves.Give it a good mix about and break two eggs, gently onto the top.They should poach away nicely in the sauce. While they’re cooking pop some of your bread onto toast.When the eggs look almost done, crumble over your feta.
http://www.thelondoner.me/2013/12/dip-n-share-eggs.html
