FLAMENCO EGGS

serves 4: Prep 15 mins, cook 25 mins 1 tbsp olive oil 1 each, yellow, red and green peppers, deseeded and sliced ½ a chorizo sausage, finely diced 1 red onion, finely diced 2 tsp smoked paprika 2 x 400g (14oz) cans chopped tomatoes 4 eggs 4 sliced sourdough bread Finely chopped parsley, to serve

1. Preheat the oven to 200°C/400°F/Gas Mark 6. Fry the peppers in the olive oil for five mins until tender. Transfer to a plate and set aside to cool. 2. In the same pan cook the chorizo and onion for 4 mins until golden. Mix in the paprika and cook for 1 min. Add the tomatoes and simmer for 4-5 mins until thickened. Return the peppers to the pan. 3. Create four indents in the tomato mixture. Carefully crack an egg into each one. Bake for 12-15 mins until the whites are set and the yolk is still runny. 4. Meanwhile grill the bread until well toasted. Serve the eggs sprinkled with parsley with the bread on the side. Per serving 415cals, 16g sugar, 18g fat (5g sat fat)