pantone801

Spanish Eggs on Toast

// July 25th, 2010 // Food

Mark and I have slipped into a routine of sleeping on on Sundays, when we eventually rise Mark watches the [boring] political analysis on The Insiders, I duck down to our local deli with Mischa and grab some ingredients for brunch. The deli and fruitshop called Feast on Fruit up the road is fantastic, they stock freshly baked artisan sourdough, free range eggs, parma ham, Spanish and Portugese choritzo sausages, a large range of cheeses and good priced fresh fruit, vegetables and large bunches of herbs. This recipe is customised from one I found on cuisine.co.nz.


ingredients
6 eggs
salt and freshly ground black pepper to taste
2-3 tablespoons butter
1 clove garlic, crushed
1/2 teaspoon smoked paprika
1 large tomato
2 chorizo sausages (or any other cooked spicy sausage)

Place the eggs in a bowl with a little salt and pepper and beat lightly to mix. Set aside. Melt the butter in a heavy saucepan, and add the garlic and paprika. Cook over a very gentle heat for 2-3 minutes. Meanwhile, chop the tomato into fine dice, and cut one chorizo into tiny cubes and the other into slices on an angle. Pan-fry the choritzo slices undil browned, set aside and keep warm. When the garlic and paprika begin to smell smoky and rich add the cubed choritzo and tomatoes, cook for 2-3 minutes until sausages are starting to brown. Turn up the heat and quickly add the beaten eggs. With a large spoon, stir the eggs very gently as they set. Cook till fluffy yet still moist. Scatter over finely chopped parsley.Turn out at once on to a heated plate with a couple of slices of toast and extra sausage. Serves 3-4.