Serve this for breakfast, lunch or dinner! But make sure you serve it with plenty of crusty bread to soak up the sauce.
- Cut eight 5mm-thick slices from chorizo. Set aside. Finely chop remaining chorizo.
- Heat a large frying pan over medium-high heat. Add sliced chorizo. Cook, turning, for 3 minutes or until browned and caramelised. Drain on paper towel. Add chopped chorizo, onion and garlic to pan. Cook for 3 minutes or until onion softens.
- Add romesco sauce, passata, tomato and 1/2 cup water to pan. Bring to a simmer. Cook, stirring occasionally, for 5 minutes or until tomato softens and sauce thickens. Season with salt and pepper.
- Make 4 indents in the tomato mixture. Carefully crack 1 egg into each indent. Top tomato mixture with drained cooked chorizo slices. Cover with a lid. Cook for 3 to 5 minutes or until egg whites are just set, but yolks are still runny. Sprinkle with parsley. Serve with crusty bread.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set