1 Servings 12 min Cook
1/2 Tbsp Olive Oil
3 Oz Pork And Beef Chorizo
1/4 Tsp Crushed Red Pepper Flakes
2 Medium (4-1/8" long) Scallions
1 2/3 Cup Tomatoes
2 Extra large Egg
2 Tbsp Parmesan Cheese
4 Tsp Parsley
Heat the oil in a small frying pan.
Add the chorizo, chilli flakes, and scallions, and fry for about 2 minutes, stirring regularly.
Pour in the tomatoes and bring to the boil, then simmer for 1 minute.
Reduce the heat to medium to low and use the back of a spoon to fashion two wells in the tomatoes as best you can.
Crack an egg into each well, sprinkle the parmesan over the eggs and place a lid on top (if you don’t have a lid for your pan, a big dinner plate or a sheet of foil should work).
Simmer for about 5–6 minutes or until the whites are cooked, but the yolks are still runny.
Sprinkle with chopped parsley and enjoy!