Double fried Burford Browns with chorizo

Preparation time: 12 minutes Cooking Time: 9 minutes Serves: 4

Difficulty: 1/5

This is one of my favourite ways to spice up a fried egg, rather like the Mexican classic, huevos rancheros. Serve it for breakfast or as a lunchtime dish washed down with a cold beer. Try to find cooking chorizo as opposed to the cured and dried as it’s softer and breaks down a little during cooking. If you’re lucky you may find a double yolked egg in your box as I did here (check photo).

INGREDIENTS

  • 4 duck, Cotswold Legbars, or Burford Brown eggs
  • 1 small onion, peeled and finely chopped
  • 120g cooking chorizo, cut into rough ½ -1cm cubes
  • 150g drained weight of chickpeas, rinsed
  • 3 tbls olive oil
  • 1 tbls chopped coriander

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    METHOD

    Gently cook the onion and chorizo in half of the olive oil for 3-4 minutes without colouring too much. Add the chick peas and 4-5 tablespoons of water and simmer for a few minutes then stir in the coriander.



    Meanwhile fry the eggs in the rest of the olive oil then serve with the chorizo mixture spooned around.