This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.Preheat oven to hot, 200°C.
2.In a heavy-based oven-proof frying pan, heat half the oil on medium. Sauté capsicums for 4-5 minutes until tender. Transfer to a plate.
3.In same pan, cook chorizo and onion for 3-4 minutes, stirring, until golden. Mix in paprika and cook for 1 minute. Add tomatoes, then bring to a simmer. Cook, stirring, for 4-5 minutes until thickened. Season to taste. Return capsicum to mixture.
4.Create four indents in tomato mixture. Carefully crack an egg into each. Bake for 12-15 minutes until whites are set and yolk is still runny.
5.Preheat a char-grill pan on high. Brush bread slices with remaining olive oil. Grill for 1 minute each side until well toasted.
6.Serve dish sprinkled with chopped parsley. Accompany with char-grilled bread and lemon wedges.
Note
- Replace chorizo with spicy salami if preferred.