This recipe kind of happened by accident – one Sunday morning I went downstairs to see what I could rustle up for breakfast but all I had was a few tomatoes and half a chorizo sausage. My other half had mentioned a spicy baked eggs breakfast dish he recently had as St Clements and so I thought I would try and make a sort of breakfast stew. All it was missing was some fresh herbs – I reckon a handful of coriander and maybe some avocado on the side would add a lightness and freshness to this breakfast dish.
You will need:
- Olive oil
- 2 garlic cloves, crushed or finely chopped
- 1 handful of tomatoes – chopped up
- 1 jar of passata, a tin of chopped tomatoes or some tomato sauce
- 1/2 a chorizo sausage, sliced
- 2 red onions, chopped
- 2 eggs
- 1 handful of coriander / cilantro
- Heat some oil in a frying pan and fry the garlic and onions on a low heat
- After a minute or two, add the chorizo slices – brown them on both sides
- Next, throw in the tomatoes, and add the passata or tomato sauce
- Leave on a low heat and stir with a wooden spoon until it’s thick like a stew, then transfer the stew to a large plate
- In a separate pan, bring some water to the boil then reduce to a simmer. Create a whirlpool in the middle with the back of your spoon, then crack an egg and gently slip it into the middle of the whirlpool. Leave it for 2 or 3 minutes until it looks ready, then out the egg and place it onto the stew. Repeat with the second egg.
- Scatter with herbs and serve with homemade crusty bread.
You can add pretty much anything into this stew – try adding some chopped peppers if you have some, or add half a chilli if you like it hot! If you don’t have any fresh herbs, a teaspoon of pesto and a squeeze of lemon could also add some tangy freshness.
I couldn’t resist adding a little jar of homemade lemon curd with the bread!