Spanish Eggs with Chorizo (Nonna's Style) | Easy 10 Minute Meals

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: smoked sausage

Turkey chorizo is lower in fat, while smoked sausage is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier, while vegetable oil is a budget-friendly option.

Finely chop garlic and chilli. Thinly slice chorizo.

Add a tablespoon olive oil to non-stick pan and turn on heat to medium-high.

Add chorizo to pan and shallow fry until crispy. Stir so that all pieces of chorizo can crisp evenly.

Once chorizo is brown on edges, add chilli to the pan and stir. Turn heat down to medium.

After approx 1-2 minutes, add garlic. Stir constantly and ensure garlic does not burn. Cook for about 1 minute.

Add approx 3/4 of your passata to pan. Add 1 teaspoon (or one cap-ful) of apple cider vinegar. Stir sauce and cook until it reaches a simmer.

Once sauce is simmering, taste for salt, acidity, spice and sweetness. Add salt, sugar, chilli and/or apple cider vinegar until it tastes well-balanced to your liking.

Add a few splashes of water (approx 1/4 cup) and stir. Taste again and bring to a simmer.

Crack 4 eggs directly into sauce, around the edge of your pan. Turn heat to medium-low. Put a lid on the pan and set a timer for 5 minutes.

Around the 4 minute mark, remove lid and inspect eggs. If they have a slight glazing over them, salt each egg individually. Put lid back on and leave for another 2-3 minutes (total egg cooking time around 5-6 minutes total).

While eggs are cooking, make some extra crispy toast.

Once eggs have been cooking for 5-6 minutes, remove lid and rip in a bit of basil. Put lid back on for 30 seconds to let basil infuse.

Serve your eggs over your toast. Top with grated pecorino romano and a few extra basil leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens