Oh my god, this dish is so insanely good I haven’t been able to stop thinking about it. And until a week or two ago I had never even heard of it! I was having a little browse on Pinterest when I first came across this tasty delight. I read a few recipes, and knew that I must have a go myself. The results were delicious and it’s now making its way on to our regular list. I even had The Fat Boyfriend whip us up a batch of his lovely bread to go with it.
1 tin of tomatoes
200g cherry tomatoes
2 red peppers
3 cloves of garlic
200g chorizo (optional)
1 teaspoon paprika
1 teaspoon cumin
Olive Oil for frying
Cilantro leaves to top
Salt and pepper to taste
1. Finely chop the onion and garlic, then fry in olive oil for a few minutes until translucent. While the onions are frying chop the cherry tomatoes in half and chop the peppers into small pieces then add to the pan and fry for a few more minutes.
2. Slice the chorizo and put it in the pan with the tomatoes and peppers.
3. After the cherry tomatoes have started to break down, add the tinned tomatoes, cumin, and paprika. Simmer on a low heat for about 10 minutes. Taste, then season with salt and pepper. You should have a rich and tasty tomato sauce. If the sauce hasn’t come together cook for another 10 minutes.
4. Using the back of a spoon make a well in the sauce and gently break an egg into it. Repeat with the remaining four eggs.
5. You may fit more or less eggs in your pan depending on its size. The eggs will take at least 10 minutes to poach. But if you have a lid they will cook much quicker and more evenly (as I discovered on my second time making it.) Do not overcook the eggs, you want the yolks to be nice and runny. Garnish with cilantro leaves and serve with delicious bread.