Heaven is a river of golden yolk spilling over sweet onions and smoky chorizo.
- Preheat oven to 220C. Heat the oil in a large non-stick frying pan over medium heat. Add the onion and stir for 10 minutes or until soft and light golden. Add the sugar and stir for 5 minutes or until the onions are sticky and caramelised. Stir in the spinach for 1-2 minutes or until the spinach wilts. Season. Transfer to a bowl.
- Heat a non-stick frying pan over medium heat. Add the chorizo and stir for 5 minutes or until crisp. Transfer to a plate lined with paper towel. Stir into the onion mixture. Cool completely.
- Place the pastry on a baking tray lined with baking paper. Top with the onion mixture, leaving a 2cm border. Fold in the edges. Use the back of a spoon to make 4 shallow indents in the onion mixture. Bake for 15 minutes. Crack an egg into each indent. Bake for a further 5-10 minutes or until the pastry is crisp and golden and the eggs are cooked to your liking. Cut the tart into quarters and serve with the mixed salad leaves.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set