- 6 eggs
- 2-3 heirloom tomatoes
- 1 red onion, sliced
- 1 bunch of spring onions
- 1 baguette
- 2 chorizo, chopped
- 1 rasher of bacon, chopped
- Olive Oil
- Salt n Pepper
- Some Parmesan
- Preheat your oven to 180’c.
- Place your slide red onion with some olive oil into a cast iron pan on medium heat. *must be a cast iron or Oven safe pan.
- Roughly chop your bacon and add to the pan.
- Add the spring onion bottoms into the pan and stir. Followed by your chorizo, continue cooking until the fat has started to render from the sausage.
- Dice up your tomatoes and add them to the pan. Season with salt and pepper.
- Once the tomatoes have broken down and become saucy, it’s time to add the eggs. With your wooden spoon, create little wells for each egg and crack them into the pan. Season up the eggs.
- Place the pan into the oven as soon as the eggs have been cracked into the pan. They should take around 5-7 minutes or until the yolk has set.
- Slice up your baguette for dipping.
- Once the eggs are ready, garnish with the remaining spring onion tops and grated parmesan and it’s ready to enjoy.
