We love our weekend breakfasts and this number we whipped up last week was just awesome; so spicy, so rich, so hot.
Add a side of avocado and a good coffee and you’re off to the best Sunday morning of anyone in your street; add a French champagne and you’re talking streets and streets!
1 tbsp olive oil
2 red onions, chopped
2 red chillis (de-seeding is optional) and finely chopped
1 garlic clove, sliced
Small bunch of coriander, stalks and leaves chopped separately
2 x 400gm cans cherry tomatoes
2 chorizo, diced
¼ cup grated parmesan cheese
1 tsp caster sugar
Oiled, grilled Turkish bread sliced to serve
- Heat the oil in a frying pan that fits a lid; soften the onions, chilli, garlic, chorizo and coriander stalks for 5 or so minutes. Stir in the tomatoes and sugar and then simmer for 10 or more minutes until thick.
- Using the back of a large spoon, make four dips in the sauce and then crack and egg into each one. Put a lid on the pan (or cover with foil) and then cook the eggs through over a low heat for 6 – 8 minutes; halfway through, scatter the parmesan cheese.
- Serve with the coriander leaves on top.