This recipe is inspired by a recipe I came across from Catherine Fulvio’s cookbook (Catherine’s Family Kitchen) which I’ve made countless times and tinkered around with as a result of experimenting and using what’s in my press. My dad got me the cookbook for Christmas, and while there are loads of good recipes in it, I cook this one most often as it is quick, easy and seriously tasty. Perfect for when you come home from work and you want something comforting to eat. I’ve also made it for a few friends and they all seem to like it too!
It’s essentially a bowl of baked tomato, chorizo, veggie goodness (almost stew-like in consistency), but with an egg cracked over the top and grilled. This is best eaten with crusty bread and you have to break through the nice yokey egg to get to the tomato chorizo mix at the bottom- so yum. While Catherine Fulvio used passata and vegetable stock, I simply blitz up a small punnet of cherry tomatoes with basil and add in whatever veggie bits I have handy. I also add in a little crème fraiche for a smooth finish and some tomato pesto for a little punch (but this is totally optional). It’s a good dish to use up leftovers by adding whatever veggies are in the fridge but you can put in or take out whatever you want. In the past I have added chopped courgette, aubergine, chickpeas etc. Don’t be put off by its slightly “rustic” appearance… I promise it is delicious!
Ingredients (serves two):
2 – 4 eggs (depending how hungry you are)
2 handfuls of cherry tomatoes
Pinch cracked black pepper
Few sprigs of basil chopped
1 tbsp tomato pesto (optional)
2 tbsp creme fraiche
1 bunch scallions finely sliced
1 garlic clove chopped
1 handful spinach
1 red onion (finely chopped)
I garlic clove(finely chopped)
1 red pepper (chopped)
small handful spinach
2 finger lengths of chorizo (chopped)
- Fry the chorizo in a large deep frying pan for a minute or two on a medium-high heat. Remove with a slotted spoon on to a plate.
- Add the scallions and garlic to the chorizo oil that is left in the pan and cook for 2 minutes.
- Blitz the tomatoes, basil, salt and pepper with a hand blender until you have a chunky sauce. Add this to the pan and cook for about 10 minutes until it has reduced a little.
- Add in spinach and cook for another minute until just wilted. Add back in the cooked chorizo to the mix.
- Transfer the mixture into two deep ovenproof bowls and make a well in the centre of each bowl. Crack an egg or two into the well in each bowl and throw under the grill fora few minutes to cook about 3-5 minutes depending how runny you like your yolk.
- Remove and serve with crusty, toasted and buttered bread. If you have any leftover basil handy you can sprinkle it on top- if not, it doesn’t really matter.