Tomatoes, Eggs, and Chorizo

Ingredients

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Pork and beef chorizo

  3 oz or 85g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 ⅔ cup or 400g

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Parmesan cheese

  Grated

  2 tbsp or 10g

• Parsley

  Raw

  4 tsp or 5g

Directions

1. Heat the oil in a small frying pan. Add the chorizo, chilli flakes, and scallions, and fry for about 2 minutes, stirring regularly.
2. Pour in the tomatoes and bring to the boil, then simmer for 1 minute. Reduce the heat to medium to low and use the back of a spoon to fashion two wells in the tomatoes as best you can. Crack an egg into each well, sprinkle the parmesan over the eggs and place a lid on top (if you don’t have a lid for your pan, a big dinner plate or a sheet of foil should work). Simmer for about 5–6 minutes or until the whites are cooked, but the yolks are still runny.
3. Sprinkle with chopped parsley and enjoy!