Eggs in tomato and choritzo stew

This hearty dish is a great alternative to your regular bacon and eggs. The chorizo can easily be swapped for bacon. Serve it with thick slices of toasted sourdough.

2 tbsp oil
1 large red onion, sliced
2 red capsicum, sliced
100g chorizo, diced
2 garlic cloves, finely chopped
2x 400g crushed tinned tomatoes
1 tsp salt
1 tblsp balsamic vinegar
1 tsp brown sugar
½ cup water
4-6 eggs

Heat the oil in a large heavy based pan. Add the onion, capsicum and chorizo. Turn down the heat and cook for 20-25 minutes until the onion and capsicum are soft. Add the all the remaining ingredients except the eggs. Simmer for a further 15 minutes.  Check and adjust the seasoning accordingly.

Make four-six small holes in the sauce and crack an egg in each. Continue to cook until the egg whites are firm. Garnish with freshly chopped parsley and serve.

A cast iron pan is the perfect pan for this and a valuable addition to your kitchen! They are naturally non stick, retain and evenly distribute the heat and can go from your cook top to the oven to your table.

About the Author

Vicki Ravlich-Horan

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