Saturday, March 8, 2014

Eggs in Purgatory (Poached Eggs with Tomato and Chorizo)

Although the name may seem a little hellish (see what I did there?) this dish is fantastically easy to whip up for breakfast or brunch on a lazy Sunday morning and will feed one or two people, depending on how hungry you are! It takes less than ten minutes from start to finish which is exactly what you need when the rest of your day is rushing toward

Although Chorizo isn’t normally involved in Eggs in Purgatory, I find it adds a fantastic texture and taste to the dish. Because of the strong flavour of the sausage, a little goes a long way and although 1/2 a sausage doesn’t sound like much it really packs a punch and perfectly complements both tomatoes and eggs, as well as adding a little Spanish flair to your breakfast!

On a completely separate note, Aussie supermarkets have expanded their Gluten Free bread ranges to include Pure Bred Bakery products! Yay! And even better is they taste great as well! Yay! I picked up these seeded rolls this morning (even though I’m allergic to seeds) and unlike most GF bread purchases, do not regret it at all – they don’t have the usual spongy, sickeningly sweet taste and texture most GF breads have.

What Will I Need?

1/2 chorizo sausage, minced
400g tin diced tomatoes
1/2 tsp minced garlic
1/2 tsp minced chilli
2 eggs

Rustic bread, toasted

What Now?

1.         In a frying pan, cook the minced chorizo over a medium high heat, about 3-4 minutes, until starting to turn golden and the oils are released.

2.         Add the chilli and garlic and stir for a minute.

3.         Next, stir through the tomato and then allow to come to the bubble.

4.         Once the tomatoes are bubbling, crack in the two eggs and then immediately cover with a lid for 3-4 minutes.

5.         Remove from the heat and serve hot with toasted, buttered bread.