My Panfried Chorizo and Tomatoes on Toast
The weight of the chorizo is approximate and varies from different suppliers, just use the closest you can find.
Ingredients
- 250 gr Dulce Chorizo Sausage thinly sliced on a diagonal
- 500 gr Cherry Tomatoes cut in half
- 2 Courgettes wiped and sliced
- 4 slices Sourdough
- 4 free-range Eggs
- 150 ml quality Olive Oil
- 150 ml Vegetable Oil
- A small handful Parsley thoroughly washed, dried and chopped
- 2 cloves Garlic peeled and finely chopped
- A generous pinch dried Thyme
- Sea Salt and freshly ground Black Pepper
Instructions
- Heat the olive oil in a large heavy-bottomed frying pan over a medium heat. Add the slice chorizo and cook for five minutes, stirring regularly.
- Add the courgettes and turn up the heat slightly to help colour both the courgette and the chorizo. Cook for five more minutes without stirring, just gently shake the pan from side-to-side to prevent sticking. Season generously.
- Add the tomatoes, garlic, and thyme and cook for five more minutes. At the same time as you add the tomatoes, grill the sourdough.
- Heat the vegetable oil and fry the eggs. Place the toasted sourdough on four plates and spoon over the chorizo mix. Top with the eggs, season and serve.
Notes
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