21/01/2018
Spanish-style Eggs
Slowly poach eggs in a tomato based sauce and bring a taste of Spain to your breakfast table.
Serves:
2
Prep Time: 5 minutes
Cooking Time: 10 minutes
Ingredients
- olive oil, as needed
- 1/2 onion, finely chopped
- 1 chorizo sausage or 2 rasher rashers bacon, chopped
- 2 cups tomato passata
- 50g spinach leaves
- 4 large free-range eggs
- sea salt and freshly ground black pepper, to taste
- smoked paprika or chilli flakes, to taste
- chopped spring onions and parsley, for sprinkling
- toast, for serving
Method
Heat 1 tablespoon oil and sauté onion and chorizo until golden. Add passata, 1 tablespoon oil and spinach leaves and simmer until spinach has just wilted. Season to taste with salt, pepper and smoked paprika or chilli. Break eggs into sauce and simmer covered 5-10 minutes until done to your liking. Sprinkle with parsley and spring onion. Serve with toast.
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