Piperade with Eggs, Tomatoes, Pepper & Chorizo

Name: Piperade with Eggs, Tomatoes, Pepper & Chorizo
Prep time: 10
Cook time: 15min
Yield: 2 Servings
Cuisine: British
Ingredients: Rapeseed oil, for frying; 1 small red onion, peeled and thinly sliced; 1 clove garlic, peeled and finely chopped; 1 red romano pepper, deseeded and thinly sliced; 1/2 red chilli, deseeded and chopped; 2 vine tomatoes, quartered and chopped; 4 medium eggs, beaten; 70g chorizo, diced; Chopped flat leaf parsley, to garnish

preparation 10
cook time 15min
Serves 2

Ingredients Method

Rapeseed oil, for frying
1 small red onion, peeled and thinly sliced
1 clove garlic, peeled and finely chopped
1 red romano pepper, deseeded and thinly sliced
1/2 red chilli, deseeded and chopped
2 vine tomatoes, quartered and chopped
4 medium eggs, beaten
70g chorizo, diced
Chopped flat leaf parsley, to garnish

Heat 1 tbsp of oil in a medium frying pan and add the onion, garlic, pepper and chilli and cook for 8-10 minutes on a low heat until soft and golden. Stir in the tomatoes and chorizo and season. Cook over a high heat for 3-4 minutes until any moisture evaporates. Set aside and keep warm.

Heat 1 tsp of oil in a small non-stick pan and add the beaten eggs and seasoning. Stir over a low heat until curds form and it is soft and creamy and not quite set. Stir the egg into the pepper mixture, scatter with chopped parsley and serve with sliced baguette and a green salad.

Ingredients