This months recipe is from Simone.
This is a family Sunday breakfast favourite in her house.
Simone says “My kids love to dip pieces of toast and use it as a spoon to eat it all. If your kids don’t do spice then make sure to remove the chilli flakes and reduce the spices to taste”
Serves 2—4
INGREDIENTS
- 1 Tablespoon Olive Oil
- 2 Standard size Chorizo Sausages
- 1 Large Onion ( Any Kind) diced
- 1 Red Capsicum, diced
- 4 Large Garlic Cloves, coarsely chopped
- 1 Can of crushed Roma Tomatoes
- Salt and Black Pepper
- 2 Teaspoons of smoked Spanish paprika
- 1 Teaspoon ground cumin
- 1/2 teaspoon red chilli flakes or 1/4 teaspoon ground cayenne
- 4 Large Eggs
- 1/4 cup crumbled goat or feta cheese
- 1 small handful fresh parsley, finely chopped
METHOD
- Preheat oven to 220C.
- Heat a Oven Safe skillet ( such as Cast iron) over medium high or use a fry pan if you are going to serve into individual ramekins. Add the oil and chorizo and cook until chorizo is slightly crisped. Add the onions and peppers and saute five minutes, or until tender. Add the garlic and cook 2 more minutes. Add the tomatoes, smoked paprika, cumin, chilli flakes, and season with salt and pepper. Stir well, then lower heat and let simmer 10—15 minutes or until slightly thickened.
- If you are using a large Cast iron skillet use a spoon to make a small well in the tomato sauce and crack an egg into the hole. Repeat with the rest of the eggs, scattering them around the pan. If serving into individual oven safe ramekins spoon the ingredients from the pan into the dishes and follow the same steps of making a well and crack your amount of eggs.
- Transfer to the oven and let cook for 7—10 minutes, or until the egg whites are fully cooked and the yolks are just set. Remove from oven and garnish with cheese and parsley
- Serve immediately.
