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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Eggs provide a great-value supper anytime. This version has a welcome spicy kick. From Olive magazine. Ingredients:
1 red onion, halved and sliced |
olive oil |
4 ounces chorizo sausage, chopped |
14 ounces plum tomatoes (from a can) |
1/2 ounce cilantro, chopped |
4 eggs |
pita bread, to serve |
Directions:
1. Cook the onion in a little olive oil until softened. Add the chorizo and cook for a few minutes until it starts to crisp up. Tip in the tomatoes and simmer for 10 minutes then stir in half the coriander and season.
2. Heat the oven to 350°F Divide the sauce between two ovenproof dishes and make 2 dips in each. Crack the eggs into the dips. Put on a baking tray then bake for 15-20 minutes until the whites are set and the yolks are how you like them. Scatter with cilantro and serve with warm pitas.
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