Spicy chorizo and egg brunch

30 minutes ■ Serves 4

pork sausaqes 4, sliced
cooking chorizo 50g, sliced
smoked paprika 1 tsp
cherry tomatoes 200g
sugar 1 tsp
tomato puree ltbsp
eggs 6, beaten
buttered toast to serve

■ Fry the sausages and chorizo in a little oil. Drain the excess fat then add the paprika and cook for 30 seconds.
■ Add tomatoes, cook for 5 minutes on a low/medium heat Then add 150ml water; sugar and tomato puree. Simmer until the tomatoes have broken down a bit. Season.
■ Softly scramble the eggs in another pan. Divide the sausages and eggs between 4 plates. Serve with buttered toast.


Spicy chorizo and egg brunch