200g Smoked Chorizo
1/2 brown onion, finely chopped
2 garlic cloves, crushed
1 jar Movida Romesco sauce
1 jar Lucias tomato and fresh basil sauce (passata can substitute)
2 tomatoes, roughly chopped
Crusty bread, to serve
Cut ten thick slices from chorizo. Set aside, than finely chop the remaining chorizo.
Heat a large frying pan over medium heat. Add sliced chorizo. Cook for 3 minutes or until browned and caramelised.
Remove from pan and drain on paper towel. Add remaining chorizo, onion and garlic to pan.Stir for 3 mins or until onion softens.
Add Romesco sauce,Lucias tomato sauce, chopped tomatoes and 1/2 cup water to pan. Bring to a simmer. Cook, stirring occasionally, for 5 minutes until sauce thickens. Season with salt and pepper.
Make 4 pockets in the tomato mixture. Crack 1 egg into each pocket carefully. Place cooked chorizo slices around the eggs. Cover with a lid.
Cook for 3 to 5 minutes or until egg whites are just set, but yolks are still runny. Sprinkle with parsley. Serve with delicious warm crusty Vienna loaf to soak up all the goodness!