Tomatoes, Eggs and Chorizo
Nutrition per serving
| Calories | 731 kcal |
| Protein | 44.4 g |
| Carbs | 19.5 g |
| Fats | 53.5 g |
| Saturated Fat | 19.8 g |
| Monounsaturated Fat | 24.6 g |
| Polyunsaturated Fat | 5.8 g |
| Sugars | 11.5 g |
| Fiber | 8.5 g |
| Sodium | 1,976 mg |
Ingredients
| Olive Oil | |
| Chorizo | |
| Red Pepper Flakes (Chili Flakes) | |
| Green Onions/Spring Onions or Scallions (including tops and bulb) | |
| Chopped Tomatoes (canned) | |
| Egg(s) | |
| Parmesan Cheese | |
| Parsley |
1. Ensure chorizo is chopped. Finely slice spring onions. Add the chorizo, chilli flakes and spring onions in a frying pan with heated oil, and fry for about 2 minutes, ensure to stir frequently.
2. Pour in tomatoes and bring to the boil, then simmer for 1 minute.
3. Turn the heat down to medium to low and then create two dips (with spoon or similar) in the tomatoes.
4. Then crack an egg into each dip, sprinkle the parmesan over the eggs and place a lid on. Simmer until the whites are cooked but the yolks are still runny. This is around 5–6 minutes.
5. Serve with chopped parsley on top.