Name: Romesco eggs with chorizo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 150g chorizo sausage; 1/2 brown onion, finely chopped; 2 garlic cloves, crushed; 250.00 ml Romesco sauce (See notes); 375.00 ml tomato passata; 2 tomatoes, roughly chopped; 4 eggs; Finely chopped fresh flat-leaf parsley, to serve; Crusty bread, to serve

Romesco eggs with chorizo

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Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Versatile any-time meal, best enjoyed with crusty bread for sauce dipping.

Ingredients:

150g chorizo sausage
1/2 brown onion, finely chopped
250.00 ml Romesco sauce (See notes)
375.00 ml tomato passata
2 tomatoes, roughly chopped
Finely chopped fresh flat-leaf parsley, to serve
Crusty bread, to serve

Instructions:

Slice the chorizo into eight 5mm-thick slices, then finely chop the remaining chorizo.
1. Preheat a large frying pan over medium-high heat and add the sliced chorizo. Cook for 3 minutes until beautifully browned and caramelized. Transfer to a paper towel to drain excess oil. Then, add the chopped chorizo, onion, and garlic to the pan and cook for another 3 minutes until the onion softens.
Combine romesco sauce, passata, tomatoes, and 1/2 cup water in a pan. Simmer until the tomato softens and the sauce thickens, about 5 minutes. Season with salt and pepper to taste.
Create 4 wells in the tomato mixture. Gently crack 1 egg into each well. Arrange cooked chorizo slices on top. Cover and cook for 3 to 5 minutes until egg whites are cooked and yolks remain runny. Garnish with parsley and serve with crusty bread.

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