Ingredients (serves 2)
- 1 x Tin of plum tomatoes
- 1 x Red Pepper
- 1 x Red onion
- 6 inch Chorizo
- 2 Clove garlic
- 1 Teaspoon Smoked Paprika
- 1 Teaspoon cumin
- 50 ml red wine (optional)
- 4 eggs
- Salt and Pepper
- Rapeseed oil (or equivalent)
- Bread (French stick, loaf – anything)
- Fresh parsley (or dried if not available)
- Chop the chorizo, Onion, Red Pepper, into roughly the same size.
- Peel the garlic, then crush or finely chop and chop the parsley
- Take a deep frying pan and add a splash of oil and place the chorizo in for about 90 seconds.
- Add the paprika and cumin and stir into the oil
- Then add the onions and peppers and saute for 2-3 mins so soft but not browned.
- Add the tinned tomatoes and bring to a simmer. Mash the tomatoes with a potato masher or a fork so they are a bit smoother.
- Bring to a gentle simmer, add the salt and pepper, stir and then crack the eggs on top of the mixture and put the lid on (if no lid use a big plate or a tray)
- Cook for 3-4 mins, or until the yolks are cooked but still runny.
I serve this in a large pasta bowl, or a soup bowl (as pictured), but a plate will suffice too!
- Spoon the stew in the bowl (or plate)
- Sprinkle the chopped (or dried) parsley over the completed dish.
- Eat and enjoy your creation..you deserve it!
To make this a vegetarian dish, simply remove the chorizo and replace with an extra spook of smoked paprika, you could also chop some aubergine into small cubes if you had any and cook these as described for the chorizo.
Also, add some chilli seeds if you like it hot!
Extra hungry – fry some bacon and throw it on the top!
Toast some thick bread, smother in salted butter and dip in and enjoy.