I first served it up at an all important team Year of the Yes meeting, which happened to take place over brunch. We like to make sure our meetings are fully food fueled – the last one took place at the Picturedrome in Northampton and inspired this salad recipe share, so I took inspiration from one of my all-time favourite blogging queens, The Londoner, to fulfill our culinary needs for the next meeting.
I’ve been eyeing up these Dip and Share eggs for sometime, but had sort of convinced myself that it was a bit too faffy for me. Experience now tells me that this is not only super tasty, but super quick to whip up for a relaxed Sunday brunch, or perhaps even a sneaky hangover cure.
The chorizo and paprika adds a spicy bite whilst dipping bread into the eggs fried on top, adds a real sense of fun to proceedings. I fully believe that eating should be an event, and this recipe certainly achieves that.
ingredients (serves 2)
1 large clove of garlic, crushed
1 chorizo sausage (uncooked)
1 can of tinned tomatoes (you can use chopped or whole)
Handful of cherry tomatoes
1 chopped pepper (I use red or yellow)
Sprinkle of salt, smoked paprika and dried chilli flakes
A blob of honey (this is optional, I include for an extra sweetness but it works fine without as well, as I discovered when I had run out)
Big pinch of chopped coriander (I use dried if I don’t have any fresh to hand)
Handful of feta
Bread (The Londoner recommend Sour Dough, but whatever takes your fancy will work)
I used a le creuset to make this in, but any heavy-based pan will do.
Start by chopping your tomatoes and peppers.
Heat your pan on a medium/high heat and add olive oil. When it has heated up nicely, add your chorizo, sliced, and crushed garlic.
Fry until the garlic turns golden, stirring frequently.
Now add your cherry tomatoes and peppers, then pour over your tinned tomatoes.
Sprinkle with a generous pinch of salt, smoked paprika and chilli flakes. Add a dollop of honey.
Reduce for about 15 minutes on a medium-low heat, stirring occasionally.
Once about half of the liquid has cooked off, add a pinch of coriander.
Give it a good mix about and break two eggs on top.
When the eggs look almost done, crumble over the feta and sprinkle some more coriander.
Leave it to cook and melt for a few more moments and then serve.
We always serve on a chopping board to protect the table, and then tuck in! Plates are optional, as it is very much a shared experience, but it helps to have one to mop up the mess.
If we are feeling particularly piggy-ish we follow with pastries and / or fruit to round off the meal.