Romesco eggs with chorizo


  • 150g Primo Classic Chorizo
  • 1/2 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 cup Romesco sauce (See notes)
  • 1 1/2 cups tomato passata
  • 2 tomatoes, roughly chopped
  • 4 eggs
  • Finely chopped fresh flat-leaf parsley, to serve
  • Crusty bread, to serve


Step 1
Cut eight 5mm-thick slices from chorizo. Set aside. Finely chop remaining chorizo.
Step 2
Heat a large frying pan over medium-high heat. Add sliced chorizo. Cook, turning, for 3 minutes or until browned and caramelised. Drain on paper towel. Add chopped chorizo, onion and garlic to pan. Cook for 3 minutes or until onion softens.
Step 3
Add romesco sauce, passata, tomato and 1/2 cup water to pan. Bring to a simmer. Cook, stirring occasionally, for 5 minutes or until tomato softens and sauce thickens. Season with salt and pepper.
Step 4
Make 4 indents in the tomato mixture. Carefully crack 1 egg into each indent. Top tomato mixture with drained cooked chorizo slices. Cover with a lid. Cook for 3 to 5 minutes or until egg whites are just set, but yolks are still runny. Sprinkle with parsley. Serve with crusty bread.

Post Author: Easy Cooking Book