Chorizo eggs

Lunch? I got this.

Saw a version of this on Saturday Kitchen about 5 years ago cooked by Sat Bains and have been cooking it ever since.
Never had someone who doesn’t love it, the perfect lunch, brunch or dinner. Spicy eggs fried in chorizo fat with a tomato salad; Who the fuck wouldn’t like it?

What you’ll need to feed 2:

Splash of olive oil
110g of spicy chorizo – about half a ‘U’
1 clove of garlic
2 spring onions
1 tsp smoked paprika
1 tsp chilli flakes
4 eggs
A few slices of nice bread. Completely up to you what you use. I like sourdough
Handful of coriander
200g cherry toms
Splash extra virgin olive oil
Splash red wine vinegar
Sally salt and Peter Pepper

Lump up your chorizo and get it into a frying pan with a little splash of oil on a fairly low heat. You want to render as much of the fat out of the chorizo as possible. The oil will quickly become a deep orangey-red. Get your paprika and chilli flakes in now too.
As I’m only cooking for two, I separate everything into two pans. It’s much easier when it comes to cooking your eggs.
Thinly slice the spring onions. The thinner they are the quicker they’ll cook. Once the chorizo is starting to get nice and crisp, chuck these in too.
Chop your garlic and once the spring onions are nice and soft, get these in too.

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As soon as your garlic is in, you need to work fairly quickly as you don’t want it to burn. And it will. Quickly.
Make little spaces in the pan and crack in your eggs. Turn the heat up slightly.
Every so often spoon some of the oil over the top of the egg. I’ve seen pint swigging, vindaloo eating guys turned to green faced fairies at the sight of the clear egg-toplasm on the top of a fried egg. Spooning the hot oil will ensure this is fully cooked, whilst maintaining maximum yolk runniness.
Lump your tomatoes into any shape you like and chuck in a bowl with some extra virgin olive oil and red wine vinegar and salt and pepper. Go easy on the salt as the chorizo packs a huge salty punch.
I also finely slice the coriander stalks and chuck them in with the salad. Nothing wrong with them.
Slice your bread and whack it in the toaster or under the grill till it’s golden brown.
Plating: put toast on plate. Put egg on toast. Put chorizo on egg. Spoon over oil. Add tomatoes. Sprinkle coriander.

Trust me you won’t regret it.

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