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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.
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
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.