Tomatoes, Eggs and Chorizo

Serves: 1

You will need

½ 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



Directions

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.

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.

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

Lean in 15 by Joe Wicks is out now in paperback, RRP £14.99 (Bluebird). Recipe images ©Maja Smend.



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