Spicy Spanish Eggs
A little spice flair of kindness.
- 1 large red capsicum
- 6 tomatoes, halved
- 2 tablespoons olive oil
- 1 large red onion, halved and cut into 1cm thick wedges
- 100g good quality chorizo, skin removed, crumbled
- 400g can whole tomatoes
- ½ teaspoon of chilli flakes, or to taste
- 6 -8 thyme sprigs
- 4 eggs
- 80g goats cheese, crumbled
- Preheat oven to 180 C.
- Place the capsicums and tomato halves on a tray and drizzle with 1 tablespoon olive oil.
- Roast for 45-55 minutes, until the skin of the capsicum has blistered and tomatoes are cooked.
- Remove the skin and seeds from the capsicum, cut in to thick slices and set aside.
- Heat remaining olive oil in a heavy based or cast iron frying pan.
- Add onion wedges and cook over medium low heat for 15 minutes, until soft and starting to caramelise.
- In a separate pan, cook the chorizo for 5 minutes, until starting to crisp on the edges.
- Remove with a slotted spoon and add to the pan with the onions.
- Add the can of tomatoes, chilli flakes, roasted capsicum, roasted tomato halves and thyme sprigs.
- Season with salt and black pepper and cook over a low to medium heat for 7-10 minutes, gently stirring occasionally.
- Using a spoon, create 4 spaces to crack in an egg.
- Crack an egg in each space and cover the pan (a pizza tray is ideal if your pan has no lid) and cook for 5-7
minutes, until the eggs are cooked to your liking.
- Serve immediately.