Oct 13 -
Spanish Eggs
hundred fifty grams tomato paste
one chorizo, sliced
two handfuls baby spinach leaves
one teaspoon crusted chili flakes (optional)
sea salt and freshly ground black pepper, to season
two free-range eggs
half a cup of water
one tablespoon flaked almonds
thirty grams feta cheese
two small oven proof bowls
one tablespoon olive oil
one// Preheat oven to two hundred degrees celsius. Preheat a non stick frying pan over medium heat. Brush the chorizo with the olive oil and cook for two minutes on each side or until crisp. Add the tomato paste and the water. Stir and let it simmer for a minute. Add the crusted chili flakes and the baby spinach leaves. Cook for two minutes.
two// Split the chorizo mix between the two bowls. Crack an egg into each bowl. Bake the eggs in the oven for about eight minutes or until the egg white has set and the yolk is still soft. Crumble the feta on top and sprinkle with the almond flakes.
Makes two.
n. Every day, every meal vb. Written by two food makers Stephanie and Emily
