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.
