Caramelised onion, chorizo and egg tart

Heaven is a river of golden yolk spilling over sweet onions and smoky chorizo.

Recipe «Caramelised onion, chorizo and egg tart» presented in category Recipes / Eggs, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp olive oil, 4 red onions, thinly sliced, 1 tbsp raw caster sugar, 60g baby spinach leaves, 2 Primo Classic Chorizo, thinly sliced , 1 sheet frozen puff pastry, thawed, 4 eggs, Mixed salad leaves, to serve .

Ingredients:

• 1 tbsp olive oil 
• 4 red onions, thinly sliced 
• 1 tbsp raw caster sugar 
• 60g baby spinach leaves 
• 2 Primo Classic Chorizo, thinly sliced 
• 1 sheet frozen puff pastry, thawed 
• 4 eggs 
• Mixed salad leaves, to serve 

Instructions

1. 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.
2. 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.
3. 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.