Dippy Eggs with Chorizo, Aubergine and Feta

December 14, 2016

This is the sharer dish you can enjoy for breakfast, lunch and dinner! It's packed full of goodness and flavour, and is such a fun meal to create for your family and friends. Simply crack in more eggs depending on the amount of people you are feeding. There's lots crammed into this bubbling beauty, something new to discover with each bite, you just need a loaf of olive bread and some aspargus to dunk and find out. 

Makes 1 large pan 

 

Ingredients 

1 large aubergine, chopped into bite sized pieces

Half a red onion

2 cloves garlic 

2 tins of Italian plum tomatoes

1/2 tsp smoked paprika 

A pinch of dried chilli flakes

1 green chilli, chopped into circles

100g chorizo, chopped into bite sized pieces

2 large eggs

Handful of feta cheese

Olive oil

Salt and pepper

Asparagus, to serve

Olive bread, to serve

 

Instructions

Start by heating a large pan with some olive oil, once it's hot throw in the aubergine. Cook slowly until the aubergine is tender, then decant into a bowl and put to one side.

 

Using the same pan, fry the onion and garlic with some more oil. Once the garlic is golden add the tomatoes and bring to the boil, seasoning to taste. Now add the aubergine, chorizo, chilli flakes and paprika and stir thoroughly. Allow to simmer for 10-15 minutes or until it has reduced by about half.

 

Now gently crack in the eggs on top of the sauce, and season with salt and pepper. Sprinkle the green chilli over the pan and cook the asparugus ready to dip.

 

When the eggs are close to being ready sprinkle over the feta and cover the pan for a minute, allowing the cheese to melt and top of the eggs to poach. 

 

Place in the middle of the table, grab a piece of bread and get dipping! 

 

 

Please reload

Please reload

This site was designed with the
.com
website builder. Create your website today.
Start Now