Chorizo, spinach and egg tart

Here is a pretty as a picture breakfast idea that will start the day off on the right note.

Recipe «Chorizo, spinach and egg tart» presented in category Recipes / Eggs, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: Olive oil, to grease, 2 sheets ready-rolled puff pastry, just thawed, 1 bunch English spinach, trimmed, washed with water clinging to leaves, 2 Primo Classic Chorizo, finely chopped, 2 tbsp coarsely chopped fresh continental parsley , 6 eggs, Salt & freshly ground black pepper .

Ingredients:

• Olive oil, to grease 
• 2 sheets ready-rolled puff pastry, just thawed 
• 1 bunch English spinach, trimmed, washed with water clinging to leaves 
• 2 Primo Classic Chorizo, finely chopped 
• 2 tbsp coarsely chopped fresh continental parsley 
• 6 eggs 
• Salt & freshly ground black pepper 

Instructions

1. Preheat oven to 200°C. Brush 2 baking trays with oil to lightly grease. Place pastry on a clean work surface. Cut a 1cm-wide strip from the edges of each pastry sheet. Place one sheet of pastry on each baking tray. Brush edges of pastry with a little water. Place pastry strips on the edges of pastry sheets to create a border.
2. Place the spinach in a medium saucepan. Cover with a tight-fitting lid and place over low heat. Cook for 1 minute or until spinach wilts. Refresh under cold running water and use your hands to squeeze out as much excess liquid as possible. Coarsely chop.
3. Scatter spinach inside the borders of the pastry. Top with chorizo and parsley.
4. Bake in oven, swapping trays halfway through cooking, for 10 minutes or until puffed and golden. Remove from oven. Cover the pastry with a clean tea towel and gently push pastry down in the middle to flatten slightly. Crack three eggs over the filling of each tart. Season with salt and pepper. Bake for a further 10 minutes for a medium yolk or until eggs are cooked to your liking. Remove from oven and serve immediately.