Wake up and refresh the senses on Boxing Day with this spiced dish, full of fresh flavours. Omit the chorizo for a vegetarian option, if doing so add an extra teaspoon of smoked sweet paprika. Serve with this cranberry & champagne cocktail to make it an extra special festive brunch. 

Servings:                     4

Ingredients:                 1 tablespoon olive oil

                                    200g cooking chorizo, diced

                                    1 medium red onion, peeled and finely chopped

                                    4 garlic cloves, peeled and crushed

                                    1 teaspoon smoked sweet paprika

                                    1/2 teaspoon cayenne 

                                    1/2 teaspoon cumin seeds

                                    1 red pepper, de-seeded and sliced 

                                    1 yellow pepper, de-seeded and sliced 

                                    800g canned chopped tomatoes 

                                    1 teaspoon sugar

                                    sea salt & freshly ground pepper

                                    4 large eggs

                                    Small bunch of fresh coriander, chopped


                                    To serve

                                    Slices of toasted sourdough

Cooking time:              35 minutes 


Heat the olive in a large sauté pan and add the chorizo. Fry over a medium heat for a 3-5 minutes or until crispy. Reduce the heat and add the onions, garlic and spices. Cook gently for around 8 minutes until onions are soft. 

Add the peppers, tomatoes and sugar and increase the heat to medium. Bring to the boil and then immediately lower the heat. Simmer gently for 30 minutes until the mixture has thickened slightly. Season to taste. 

Create 4 wells in the sauce with a spoon and carefully break in the eggs. Cook on the lowest possible heat for around 10-15 minutes or until the whites are just set, but the yolks are still runny. 

Sprinkle with coriander and serve immediately with toasted bread.