RECIPE BY:

Matt Sinclair

SERVING SIZE:

4 people

INGREDIENTS:

• 150gm raw chorizo, skin removed and finely sliced
• 400ml Massel Liquid Chicken Stock
• 1 Tbsp Cobram Estate Robust Extra Virgin Olive Oil
• 1 small brown onion, finely chopped
• 1 small red capsicum, diced into 1 cm pieces
• 2 cloves garlic, finely chopped
• 1 can Ardmona Crushed Tomatoes
• 1 tsp. ground cumin
• 1 tsp. smoked paprika
• 1 tsp. dried oregano
• Salt and pepper
• 6 eggs

GARNISH:

• Greek Yoghurt
• Fresh coriander leaves

METHOD:

• Preheat oven to 180C.
• Place a medium cast iron skillet or metal-handled frypan over a medium-high heat. Crumble chorizo into the skillet and fry off until caramelised, approximately 3-4 minutes. Remove with a slotted spoon and set aside.
• Return skillet to the heat and add oil, onion and capsicum and fry off for 2-3 minutes, stirring often. Add garlic and cook for a further 1 minute. Pour in tomatoes and add cumin, paprika, oregano and a generous pinch of salt and pepper. Stir to combine, reduce heat to low and simmer for 5 minutes. Return cooked chorizo to the skillet, stir through. Taste and adjust seasoning if required.
• Gently crack each egg over the tomato mixture and continue to simmer for 2 minutes. Place skillet in the oven and cook until eggs are just set, approximately 7-10 minutes. Remove to cool slightly.
• Garnish with a dollop of Greek yoghurt and fresh coriander. Serve with toast.