Enough for 2:
One red pepper cut into strips
2 spicy chorizo sausages, chopped
Half a red chilli, sliced
A punnet of cherry tomatoes
A splash of red wine vinegar
A teaspoon of harissa paste
2 big handfuls of spinach
4 eggs
Use a wide, lidded frying pan or casserole and fry the pepper and chorizo in a splash of olive oil for a few minutes to brown, then leave on a low heat with the lid on for about 10 minutes to soften the peppers.
Take the lid off and throw in the vinegar and harissa and give the pan a shake.
Add the tomatoes and chilli, season with salt, pepper and a pinch of sugar, turn up the heat a little and cook for another 5 minutes or so until the tomatoes are softening and releasing their juice, then stir in the spinach.
Crack the eggs on top and clamp on the lid. Cook gently for 4-5 minutes until the whites are just set.
I scattered on some Nigella seeds and a fine grating of Parmesan.
This can be adapted in loads of ways and is the first time I’ve used spinach (is fab and healthy and I’ve got a HUGE bag of it to use up) and is a great supper as well as brekkie.
In the last pic I’ve got loads of baby toms past their best so I’m slow roasting at 110 degrees for a couple of hours to intensify flavour and preserve them a bit longer.
Happy Sunday loads of love to everyone 🥰❤️
