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- A lightly toasted baguette
- A chunk of fresh chorizo
- Half a red pepper
- A vine of cherry tomatoes (about 12/14)
- 1 egg per person
Do the same with your half pepper.
Put the pepper, chorizo and half of the tomatoes into a frying pan with some oil, ground black pepper and oregano. Let them fry on a low heat until the peppers are tender, the tomatoes all mushy and the chorizo has darkened.
Start poaching your eggs – you know they’re ready when the white has just solidified, as you want them nice and runny!
Then add the other half of the tomatoes into the pan. The reason for doing them in two chunks is that you want half of them to keep their shape and the rest to create a nice sauce.
Fry these for another minute or so and then you’re ready to plate up!
Start with your toasted baguette, then layer on the chorizo and tomato mix and finally, plonk your egg on top!
I think my egg was feeling a little hungover itself this morning as it fell off! Whooops!
Serve with a crack of black pepper and enjoy with a nice cup of tea!