This is my version of Basque Eggs, which I first made to ease my now-husband over the pain of his post-stag night hangover. For my money, aside from a little chopping, it’s no more trouble than a full English fry-up.
There are probably endless different versions of this dish. I think that quite often it is made with Serrano ham rather than the chorizo that I use but if you are battling a hangover then the spices can often help to give the metabolism a little kick in the right direction.
You don’t have to limit this to breakfast either, you could add a few chunks of sauteed potato to turn it into a satisfying supper.
This recipe feeds one slightly piggy husband but obviously you can make as much or as little as you need and change the ratios around a bit too if you favour one ingredient over another. I’ve also made this with vegetarian chorizo, which requires the addition of a little bit of olive oil because it doesn’t render fat the way that traditional chorizo does.
Ingredients (serves 1)
1/4 red onion
50g red pepper (about 1/4)
50g cherry tomatoes
1 clove garlic
1/4 tsp paprika
1/4 tsp salt & pepper
sprig of parsley
Preheat your oven to 190°c.
Cut the chorizo into chunks, slightly thicker than a pound coin and dice the onion.
Fry the onion and chorizo for a few minutes. If you are using veggie chorizo then add a little oil to the pan. Whilst these are cooking dice the red pepper and cut the tomatoes in half.
Finely chop or crush the garlic and add this to the pan along with the red pepper and tomatoes. Stir through the paprika and salt and pepper. Continue to cook until the onion is soft.
Chop the parsley and mix most of it through, keep a little to garnish.
Put this mixture into a small oven proof dish and crack two eggs on top. Cook in the oven for 15 mins, more or less depending on how runny you like your eggs.
Sprinkle with the remaining parsley and serve with toast.
A fine start to the day…