Mediterranean tomatoes and peas

INGREDIENTS

Olive oil, to fry 225g chorizo, sliced 1 onion, peeled and diced 2 garlic cloves, peeled and minced 2 x 400g tins chopped tomatoes 10ml (2 tsp) dried oregano 10ml (2 tsp) smoked Spanish paprika 70g frozen peas salt and freshly ground black pepper, to taste 4-6 eggs

TO SERVE

Char-grilled vine tomatoes 100g log goat's cheese, broken into chunks Basil leaves

HOW TO DO IT

1 . Heat a drizzle olive oil in a large frying pan with a lid (to be used later), add the sliced chorizo and fry over medium-high heat until crispy, about 3 – 4 minutes.

2. Remove the chorizo from the pan and set aside until needed.

Heat another drizzle olive oil in the pan and fry the diced onion over medium heat until so , about 10 minutes. Add the garlic and fry, 1 minute further, before adding the chopped tomatoes, dried oregano and smoked Spanish paprika. Simmer over medium heat, 20 minutes, before adding the frozen peas and simmering, a further 2 minutes.

3

. Season to taste and ensure the Mediterranean tomato and pea mixture is at a simmer over medium heat. Make a hollow in the mixture with a dessert spoon and break an egg into the hollow, then make a few more hollows and add the remaining eggs to these hollows. Cover the pan with the lid and allow the eggs to poach, 6 minutes for so , 7 for medium and 8-10 for hard.

4

. Serve the dish in the frying pan, topped with char-grilled vine tomatoes, goat's cheese chunks, chorizo and basil leaves.