I was SO pleased with the outcome of this dish, as yesterday I was seriously exhausted (still having tummy problems and Bea not sleeping through at the mo’) and had resolved to cook with just the few things I had in. It was definitely a low expectations kind of day! I was resigned to dinner being something simple and definitely non-bloggable. But this happened. It’s so easy. And really delicious. Everyone loved it. Yay me!
You know I love my eggs in a tomato sauce. Check out Moorish eggs here and Moroccan meatballs with eggs here. The crispy chorizo fried as a mince with cumin was a complete accident. I had started the simple tomato sauce off and then remembered I had some chorizo in the back of the fridge. Too late to put it in the sauce; what about if I squeeze the meat out and fry it up with cumin, then top the dish off with it? What the hell. It was bloody great!
Do try this, it’s a real winner for the whole family.
Serves: 4 adults
Prep time: 5 minutes
Cook time: 35 minutes
Total time: 40 minutes
200g cooking chorizo sausages, skins removed and broken up into mince
2 teaspoons cumin seeds
2 tins of chopped tomatoes
1/2 teaspoon salt
2 tablespoons of extra virgin olive oil
3 cloves garlic, finely chopped
5 eggs (or more/less as you like, this was all the eggs I had in!)
- First get the sauce on. Use a large frying pan, the one you will finally break the eggs into. Finely chop the garlic and let it sizzle (don’t let it brown) in the oil over a medium heat. As soon as it starts to colour tip the tomatoes in. Salt. Let it simmer for 35 minutes with lid on. Keep stirring to avoid sticking.
- Meanwhile, squeeze meat from cooking chorizos. Grind cumin in a pestle and mortar or with back of spoon, or a little blender. Or don’t bother if you don’t have the tools. Fry off in a dry pan for a few minutes until a bit smoky. Then add chorizo mince. You will have to squash it and break it up with a wooden spoon. Let it fry until crispy, about 20 minutes on a medium heat. Turn off heat and set aside till needed.
- When the sauce is done, add spinach and stir till wilted, a couple of minutes is fine. Break eggs into the pan. and put lid back on.
- When they are almost done, but still looking wobbly – I like my yolks runny – sprinkle with crispy chorizo.
- Serve in the pan at the table, with crusty bread and maybe some fresh coriander too.