Turkish-inspired eggs with crispy chorizo and pita toast
Chop 1 x 35 g punnet sliced Woolworths chorizo and pan-fry in 1 T olive oil until crispy. Chargrill 12 Woolworths mini pita breads until toasted. Boil 6 free-range eggs to your preference, cool and peel. Spread 150 g Woolworths feta-and-herb dip onto the base of a large shallow bowl, top with 2 sliced spring onions, the halved eggs and crispy chorizo. Drizzle with the spicy oil from the pan. Serves 4
WINE: Jordan The Real McCoy
Riesling 2018