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    Chorizo, Egg and Tomato Brunch

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    Chorizo, Egg and Tomato Brunch

    Spicy and appetising, this makes a great late breakfast when you've got time to linger.

    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 2


    • 395g can Waitrose Italian Cherry Tomatoes in Thick Natural Juice
    • 1 large red onion, finely sliced
    • 125g Spanish Chorizo (from the Deli Counter), very thinly sliced
    • 4 medium free range eggs
    • ½ tsp dried oregano


    1. Drain the tomatoes and reserve the juice. Gently fry the onion and chorizo in a medium non-stick frying pan for 5 minutes until the onion is soft.
    2. Add the reserved tomato juice and cook for 1 minute.
    3. Tip the tomatoes into the pan and stir gently until combined. Make four gaps in the mixture with a wooden spoon.
    4. Break an egg into each gap and sprinkle with the oregano and a little seasoning. Cover and cook over a gentle heat until the eggs are set, about 6-8 minutes. Serve with grainy bread, such as Waitrose Soft Granary with Sesame Seeds.

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