Ingredients

The following ingredients have 2 Servings
  • 2 tablespoons olive oil
  • 2 medium onions (minced)
  • ½ cup chopped chorizo (see notes)
  • 2 cups chopped tomatoes (can use chopped cherry tomatoes)
  • ¼ cup red wine (can sub white wine or stock)
  • 2 cloves garlic (minced)
  • Sea salt and pepper (to taste)
  • 4 large eggs
  • Optional: kalamata olives, minced parsley, feta (to serve)

Instruction

  • Heat the oil in a medium-sized skillet over medium-high heat. Add the onions and chorizo and cook for 5-7 minutes, stirring occasionally, until the onion is golden brown.
  • Reduce the heat to medium then add the tomatoes, red wine, and garlic to the pan and cook until it becomes a thick sauce, about 5 minutes. Season to taste with salt and pepper.
  • Take the pan off of the element and reduce the heat to low. Using your spatula, create four little wells in the tomato chorizo sauce for your eggs to sit in. Carefully crack the eggs into the wells then return the pan to the element and cook the eggs, uncovered, for 3-5 minutes, or until the whites are cooked through and the yolks are still runny. Remove the skillet from the heat, season the eggs with a pinch of salt and pepper, then scatter the olives, minced parsley, and feta over the top.