This breakfast is to live for! Absolutely mouthwatering breakfast that can be eaten anytime of the day!
INGREDIENTS
2 tablespoons butter or oil
½ cup chopped chorizo
2 medium onions, diced
250g baby plum tomatoes, chopped
2 cloves garlic, minced
A small splash of red wine (or a pinch, of water)
3 or 4 large eggs
Sea salt and fresh cracked pepper, to taste
METHOD
Heat the oil in a medium sized skillet over medium high heat. Add the chopped chorizo and cook for 5 minutes, stirring occasionally. Add the onion and continue to cook for 3 minutes, or until the onion is soft. Add the tomatoes, garlic and a small splash of red wine and cook until it is hot and bubbly.
Reduce the heat to low. Using your spatula create little wells in the tomato chorizo sauce for your eggs to sit in. Carefully crack the eggs into the wells.
Cook the eggs, uncovered, for 3-5 minutes, or until the whites are cooked through and the yolks are still runny. Keep them on the heat a few extra minutes if you would like your eggs less runny.
Remove the skillet from the heat, season to taste with sea salt and fresh cracked pepper and serve immediately.