Tomatoes, Eggs, and Chorizo

Ingredients

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Pork and beef chorizo

  3 oz or 85g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 ⅔ cup or 400g

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Parmesan cheese

  Shredded

  2 tbsp or 10g

• Parsley

  Raw

  4 tsp or 5g

Directions

1. Heat the olive oil in a small frying pan over medium heat. Add the chorizo, crushed red pepper flakes, and chopped scallions. Fry for about 2 minutes, stirring regularly.
2. Pour in the chopped tomatoes and bring to a boil, then simmer for 1 minute. Reduce the heat to medium-low and create two wells in the tomato mixture. Crack an egg into each well, sprinkle with Parmesan cheese, and cover with a lid, plate, or foil. Simmer for 5–6 minutes until the egg whites are set but yolks remain runny.
3. Sprinkle with chopped parsley and serve immediately.