This is one of my favourite recipes to whip up for Sunday brunch or even for a late supper if you aren’t feeling too hungry. It’s so quick and simple but the flavours are amazing. My OH was practically licking the plate! You can customise this recipe til your hearts content. I’ve added pepper with the onion before or even a large handful of spinach.
If you are a vegetarian or want to reduce the points further, feel free to omit the chorizo. This will make the dish 3sp per person. Alternatively, you could add half a tin (125g) of butterbeans at the same time as the tomatoes. This will make the dish 8sp per person with eggs and 4sp without. You can take this a step further and make yourself some ‘soldiers’ to dip into the egg. Simply toast a slice of bread and then rub with raw garlic and slice – you just need to add the extra points for the bread!
Serves 2 = 7sp (previously 7pp) each
1 red onion, finely diced
1 red chilli, finely chopped (and deseeded if you don’t like it too hot)
2 gloves of garlic, finely chopped
40g chorizo, thinly sliced
½ tsp smoked paprika
Handful of coriander, stalks and leaves separated and roughly chopped
2 x tins of chopped tomatoes
¼ tsp sugar
Salt and Pepper
4 x eggs
Take a frying pan, spray with 1kal and fry the red onion for 5-6 minutes until soft. Then add the chilli, garlic and chorizo and fry for another couple of minutes until the oil from the chorizo starts to turn the onions a lovely red colour.
Add the smoked paprika and coriander leaves and fry for another minute. Add the tomatoes, seasoning and sugar and simmer on a medium heat for around 10 minutes until the liquid starts to thicken up. Turn the heat to low.
Make a well in one corner of the pan with the back of a spoon and crack one egg into it. Repeat with the other eggs in each corner of the pan. Cover the pan with a lid or tin foil and cook for 5-6 minutes (until the eggs are cooked to your own liking).
Top with a pinch more smoked paprika and garnish with the coriander leaves. Enjoy!