When at home in Dallinghoo this weekend with Zoe and Chris to go walking, help make the Christmas cake, and generally have a nice time, I made smoky eggs again for my parents and us three. With the increased resources of my parents’ fridge, it was slightly different, and I think better than before.
2 tins good quality, chopped tomatoes
2 inches, finely diced chorizo sausage
1 red pepper, finely sliced
1 garlic clove, finely sliced
1 teaspoon red chilli flakes
1 teaspoon paprika
1 dessertspoon, red wine vinegar
1 teaspoon, sugar
4 tablespoons, olive oil
How I made it:
Place the garlic, chorizo, paprika, chilli flakes and sliced pepper in a deep frying pan with the olive oil and cook on a low heat for 5 minutes, or until very soft. Add tomatoes, vinegar and sugar and cook for 10 minutes. Season well with salt. Gently break eggs in to the sauce. Simmer on top for a minute or so. Place in oven for up to 5 minutes to cook eggs, but leaving yolk soft. Serve with bread.
Bread, coffee, fresh rocket.