Romesco eggs with chorizo

Serve this for breakfast, lunch or dinner! But make sure you serve it with plenty of crusty bread  to soak up the sauce.

Recipe «Romesco eggs with chorizo» 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: 150g chorizo sausage, 1/2 brown onion, finely chopped, 2 garlic cloves, crushed, 1 cup Romesco sauce, 1 1/2 cups tomato passata , 2 tomatoes, roughly chopped, 4 eggs, Finely chopped fresh flat-leaf parsley, to serve , Crusty bread, to serve.

Ingredients:

• 150g chorizo sausage 
• 1/2 brown onion, finely chopped 
• 2 garlic cloves, crushed 
• 1 cup Romesco sauce 
• 1 1/2 cups tomato passata 
• 2 tomatoes, roughly chopped 
• 4 eggs 
• Finely chopped fresh flat-leaf parsley, to serve 
• Crusty bread, to serve 

Instructions

1. Cut eight 5mm-thick slices from chorizo. Set aside. Finely chop remaining chorizo.
2. 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.
3. 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.
4. 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.