Cooking Instructions
1.
Heat the
oil (4 tbsp)
in a lidded frying pan or skillet and add the
sliced chorizo (2)
. Cook for 2 minutes, then add the
cumin seeds (4 g)
,
red onions (2)
and
cherry tomatoes (2 packs)
. Fry, uncovered, for 5 minutes or until the tomatoes start to burst.
2.
Add the
smoked paprika (5 g)
and
smoked tomato paste (65 g)
. Stir through and then add 200ml of water. Bring to the boil and simmer, uncovered, until the mixture reduces by half.
3.
Make four wells in the spiced tomato sauce and carefully crack an
egg (4)
directly into each one.
4.
Cover the pan with a lid and cook for 3 minutes, checking halfway through to ensure the eggs don’t overcook.
5.
Dust with extra smoked paprika and scatter with
chopped coriander (to taste)
. Serve straight from the pan, with dollops of the
Greek Yogurt (60 g)
and
crusty bread (to taste)
.