Spanish Eggs

I stayed with my cousin recently and she whipped up a Spanish tomato soup. She inspired me to try out Spanish eggs for the first time. I just made this up as I went along, so I encourage you to make up your own variation too.

Ingredients:

• 6 x chorizo sausages (I used these ones from Countdown, but you could use something like this)
• 2 x capsicum (I used one yellow, one orange)
• 1 x onion
• 2 x courgette
• 1 x tin of tomatoes (I used Mexican ones)
• Splash of red wine (optional)
• Splash of balsamic vinegar (also optional)
• Pepper & Me Whatevs Mum Grind
• 4 x free range eggs
• Feta
• Spring onion

Method:

• Because I used these sausages, I parboiled them, waited for them to cool, and then sliced them. If you were using these sausages, you’d just slice them
• Slice onion (or dice, whatever works for you), dice capsicum, slice courgette and add any other veg that you’ve got in the fridge
• Put sliced sausages and veggies into a hot pan (add oil if needed but the chorizo should supply this)
• Stir all the goodness around in the pan, making sure the sausages are pretty much cooked (they won’t be in the oven for long)
• Add a tin of tomatoes, a splash of red wine (more like a chug really), a splash of balsamic, and a generous grind of Pepper & Me Whatevs Mum
• Stir it all up and add it to an oven proof dish
• Press four little craters into the mix so that the eggs don’t spill all over the show, and crack the eggs into the craters
• Pop it into the oven at 180 (I don’t have the fan bake option), and pull it out when when the eggs were cooked (about 10 minutes in my oven – but it will vary)
• Sprinkle feta over the top and sliced spring onion for a bit of colour
• Serve with Man Rub Rostis because they’re saaaaa good