TOMATOES, EGGS AND CHORIZO

Name: TOMATOES, EGGS AND CHORIZO
Cuisine: European, Mediterranean, Spanish
Ingredients: 1⁄2 tbsp olive oil; 75g chorizo (the cured type, not the softer cooking chorizo), chopped pinch of chilli flakes; 2 spring onions, finely sliced; 1 x 400g tin of chopped tomatoes; 2 eggs; 2 tbsp finely grated parmesan; sprinkling of chopped parsley, if you’re feeling fancy

3 steps

Updated at: Thu, 17 Aug 2023 03:38:51 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories267.4 kcal (13%)

Total Fat19.6 g (28%)

Carbs9.7 g (4%)

Sugars6.5 g (7%)

Protein14.5 g (29%)

Sodium695.6 mg (35%)

Fiber0.4 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

½ Tbspolive oil

75gchorizo

the cured type, not the softer cooking chorizo, chopped

chilli flakes

2spring onions

finely sliced

1 x 400gtin of chopped tomatoes

2eggs

2 Tbspparmesan

finely grated

parsley

chopped, if you’re feeling fancy

Instructions

Step 1

Heat the oil in a small frying pan. Add the chorizo, chilli flakes and spring onions and fry for about 2 minutes, stirring regularly.

Step 2

Pour in the tomatoes and bring to the boil, then simmer for 1 minute. Reduce the heat to medium to low and use the back of a spoon to fashion two dips in the tomatoes as best you can. Crack an egg into each dip, sprinkle the parmesan over the eggs and place a lid on top (if you don’t have a lid for your pan, a big dinner plate or a sheet of foil should work). Simmer for about 5–6 minutes or until the whites are cooked, but the yolks are still runny.

Step 3

Sprinkle with chopped parsley, if you like, then gobble it up straight from the pan.