RECIPE: Eggs in purgatory with chorizo and cava

Have the cold, dark mornings of November left you longing for sunnier climbs, fresh summer mornings and tossed calamari on a sun-soaked beach?

Sadly it will be at least another four to five months (and even that might be wishful thinking) before the British summer pokes its head out. In the mean time why not raise your spirits with this winter-breakfast pick me up from the sunny shores of Spain.

Eggs in Purgatory is a well worn recipe with many variations floating around the web. It was originally an Italian dish but is very popular in many Latin American countries and Spain. This is my take on the dish inspired by a colleague at work who came in so enthused about it one morning I felt I had to try it myself. I added the glass of cava because really, why not? Made for lazy weekends.

EGGS IN PURGATORY WITH CHORIZO AND A GLASS OF CAVA 

(Serves 2)

  • Tin of chopped tomatoes.
  • Four large, fresh eggs
  • One medium onion
  • Chorizo
  • Spinach
  • Chilli flakes
  • Parmesan cheese (preferably fresh) 
  • Two garlic cloves
  • Basil
  • Salt and pepper to taste
  • Fresh crusty bread
  1. Heat a little olive oil in a pan and add the chopped onions and sliced chorizo.
  2. Fry until a little softened and then add the tomatoes.
  3. Add a handful of fresh chopped basil, 1tsp of chilli flakes (depending on how spicy you like your food) and a pinch of salt and pepper.
  4. Add two handfuls of fresh spinach and allow to wilt.
  5. Crack four eggs into the pan and sprinkle over a generous helping of parmesan cheese then cover the pan with foil.
  6. While the eggs are cooking take four slices of freshly cut bread and lightly toast.
  7. Peel a garlic clove and slice in half width ways.
  8. Rub the garlic clove well over the toasted bread.
  9. Take the foil off the pan. The eggs should be cooked through.
  10. Carefully lift each egg out of the pan and place on top of the toasted bread.
  11. Top with a little more parmesan and serve with a class of Spanish cava.
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