Spicy Grilled Spanish Breakfas

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Chorizo		60g
Tinned chickpeas		1/2
Tinned tomatoes		1
Onion (small)		1
Eggs		2
Dried oregano		1 tsp
Sugar (for sharp tomatoes)		a pinch
Salt & pepper		a little
Parsley (optional)		as you like

Method

Prep

5min

Cook

15min

Wash the chickpeas and drain. Finely slice the onion and chorizo.

Put a frying pan on low heat and fry the chorizo (no oil required).

When the oil is released from the chorizo, add the onion and fry until soft.

Add the tinned tomatoes, chickpeas and oregano and simmer for 10 minutes (no lid).

Season with salt & pepper and sugar. Transfer to a ramekin dish and make a small hollow on top. Crack an egg into the hollow. This recipe makes two ramekin dishes quantity.

Put under a preheated grill for a few minutes until the egg is half cooked.

Break the egg to make it runny, ready to dip in some bread!

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