Recipe
YOU'LL NEED A camp frying pan, with a lid
SERVES Two
Ingredients
1 medium onion, diced
3 cloves garlic, minced
2 tablespoons olive oil
½ red pepper/capsicum, sliced in strips
½ green pepper/capsicum, sliced in strips
1 chorizo sausage, sliced about
5mm thick (substitute: bacon)
2 x 400g tins tomatoes (or 800g fresh tomatoes, diced)
Salt and pepper to taste
2 to 4 eggs
1 teaspoon paprika
Fresh parsley, chopped
Parmesan (optional)
Method
1. Heat oil in a frypan then add onions, garlic and capsicum and sauté for a minute. Next, add the chorizo to the pan and continue to sauté until the vegetables are soft.
2. Pour in the tins of tomatoes and mix until combined. Let this simmer for a few minutes, then add paprika, salt and pepper. Keep cooking over a medium heat for another two to three minutes. If you don't like spice, go easy on the paprika (or leave it out entirely).
3. Once the tomatoes are cooked, crack the eggs into the sauce and place a lid over the pan until the eggs are done to your liking: Two minutes for runny eggs and about five minutes if you like your yolks well done.
4. Sprinkle with fresh herbs and serve with crusty bread.
