An ideal weekend around the SY household involves at least one morning that’s on the go-slow side of life.
Our weeks are crazy and a bit time pressured – ask any commuting family – so the thought of waking up without an alarm to jolt you into action for the day is our kind of bliss.
We don’t always get this kind of weekend reprieve but when we do, you can bet that it involves a late breakfast of something that really will take us through till mid-afternoon. And this week’s recipe – Spanish eggs – fits that bill. It’s one of Mr SY’s faves so he’s usually very happy to whip this one up on demand.
We found it years ago in a magazine {that I won’t name because I’ve got my cranky pants on at its behaviour over certain photos} at the start of our chorizo obsession and have played with and frequently cooked it ever since. Now, if you’re vegetarian, no need to click away, this recipe is easily adaptable … just ditch the chorizo and throw in some red kidney beans instead.
The key to the flavour is to let the chorizo and red onion really caramelise in the pan before adding in the tomatoes … and then let that simmer down before adding the eggs.
Ingredients
Method
1. Dice onion; slice chorizo in half lengthways then slice cross-ways, leaving you with sort of half-moon shaped slices.
2. Caramelise both off in a pan. I happily throw both in together but Mr SY likes to keep things separate at this stage.
3. Once caramelised, add in tomatoes and simmer until mixture thickens and reduces down – about 10 minutes.
4. Make “wells” in the reduced sauce and crack an egg into each well.
5. Cover pan and let cook until eggs are done to your liking.
6. Serve with crusty sour dough bread {or GF toast like I have pictured above} and fresh herbs and/or rocket. We’ve generally got enough from our garden for this.
7. Enjoy.
PS. When we’re feeling really piggy and this is our one meal for the day, we’ll share this between the two of us but normal serves would be one egg each.
Do you have a favourite weekend brunch recipe?
