Thursday, 28 August 2014

COOKED: Dip & Share Chorizo Eggs

You all know by now if you read UC or if you follow me on Instagram, I love food. I especially love food served as a platter or as a sharing option (Note: tapas is my FAVOURITE as are Italian meat boards)

You will also know - breakfast/brunch are my absolute favourite meals. So you can imagine my overexcitement when I sometimes make a breakfast/brunch-esque dish and serve it up at dinner time.

Let me introduce you to dip & share eggs, something I've seen many times before and is now a go-to dish of mine if I fancy something tasty, filling and quick!

This dish is similar to Ottolenghi's Shakshuka and based on the Londoner's own Dip & Share Eggs

To serve four I used;
4 eggs
1 garlic clove
1 tin of chopped tomatoes
1 chorizo sausage (or Tesco do some really good four packs you can cook in the oven or grill)
1 onion, chopped
1/2 teaspoon of paprika
1/2 teaspoon of chilli flakes
1/2 teaspoon of runny honey
4 or 5 tomatoes, halved
A handful of fresh Parlsey, or mixed herbs if you don't have any
A sprinkling of crumbled feta
I served with a delicious loaf of M&S San Francisco Sourdough to dip (my Mum is yeast intolerant so Sourdough is a staple in our house)


Let's get cooking...

1. Chop your onion and throw it into the frying pan or skillet pan you will be serving the dish from. Fry on low in a little bit of oil until the onion starts to soften. 

2. Throw in your diced garlic, halved tomatoes and chopped chorizo (if uncooked) - if you're using the chorizo I suggested, pop it under the grill/in the oven and throw in towards the end

3. Add your chopped plum tomatoes and tinned tomatoes as well as your paprika, chilli flakes and honey. Make sure to add a pinch of salt and pepper too

4. You now need to reduce the heat down low and leave to simmer for 15-20 minutes so the liquid can reduce down. Make sure you stir it a couple of times so nothing sticks.

5. Once the liquid has reduced, throw a handful of your chopped parsley, or a pinch of your mixed herbs. Give it a stir

6. Crack in the eggs and allow them to cook on top - they shouldn't take too long so make sure your sourdough is being toasted if you aren't serving it fresh

7. When the eggs are pretty much cooked, if you haven't added your cooked chorizo, do it now.

8. Crumble over your feta, sprinkle over the remaining parsley, sprinkle over a little cracked black pepper

DON'T forget to pop this on the table with a chopping board underneath - it will save your table.


These are pretty much my favourite thing other than avocado on sourdough (with black pepper, salt and chilli flakes, obv...)

This dish will soon become a staple in your house too. Thank me later!

xo

2 comments:

  1. Oh MAN this looks good! There's a similar recipe in Hugh Fearnley-Whittinstall's (?) vegetarian cookbook but I 'd never thought to add chorizo and feta!! Definitely going to add those in next time :) xx

    Little Miss Katy | UK Lifestyle & Fashion

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    1. Honestly Katy it's delicious! Give it a try :) x

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