Ingredients
- 50 ml olive oil
- 1 medium onion, peeled, halved and thinly sliced
- 2 cloves of garlic, peeled and sliced
- 1 red pepper, deseeded, halved and thinly sliced
- 1 yellow pepper, deseeded, halved and thinly sliced
- 6 slices of chorizo, shredded
- ½tsp smoked paprika
- ½tbs caster sugar
- 1tbs red wine vinegar
- 6 cherry vine tomatoes, quartered
- 4 salted anchovies, roughly chopped (optional)
- Salt and pepper
- 50g butter
- 6 free-range eggs, beaten
- Basil to garnish (optional)
1 Put the olive oil into a pot, add the onion, garlic and peppers and cook for 15 minutes over a medium heat.
2 Add the chorizo and smoked paprika, and cook gently for a few more minutes; then add the sugar, vinegar, tomatoes and anchovies. Keep cooking on a low heat until the mixture is soft and jammy, then season and remove from the heat. (This will last for a couple of days in the fridge if you want to make it ahead of time.)
3 Heat the butter in a large frying pan or wok over a low heat, then add the eggs. With a spatula, fold the egg from the bottom to the top to cook evenly. This will take no more than a couple of minutes.
4 When the eggs start to set, add the the pepper mixture. Warm everything through gently. The eggs must be soft and creamy.
5 Season and serve immediately, garnished with a little bit of torn basil if you have it.
