A great breakfast for Saturday morning hangovers or a comforting Sunday brunch winner. It requires a bit of extra care and the sauce can be pre-prepared a few days in advance.
1 tbsp olive oil
1 garlic cloves finely diced
1 tbsp tomato paste
1 red capsicum (fire roasted if possible)
½ red onion diced
1 brown onion diced
1 tsp ground cumin
¼ tsp chilli flakes
1 can 420g chopped tomatoes
1 tbsp brown sugar
small swig of balsamic
Fry garlic and onions until translucent. Add cumin, tom paste, chilli flakes and cook for 2-3 minutes. Add capsicum and cook for a minute. Add crushed tomatoes, balsamic vinegar and cook down for half an hour. Add brown sugar and stir through.
To serve: In a cast iron fry pan heat up the Spanish egg mixture. Make a little well slightly off centre in the pan and crack an egg into the well and repeat on the other side.Cover with a round tray until the whites are no longer translucent but the egg yolks are still soft. If the yolks go hard, start again!
Place the cast iron frypan on a heat proof board and be careful of the hot pan. Serve with toast and add chorizo if desired.