48
/
Serves 2
Prepare 10 mins
Cook 15 mins
Ingredients:
1
tbsp olive oil
1
small red onion, thinly
sliced.
1
clove garlic, finely
chopped.
1
Waitrose Red Romano
Pepper, deseeded and
thinly sliced.
½
red chilli, deseeded and
chopped.
2
vine tomatoes, quartered
and chopped.
4
medium free range
Columbian Blacktail Eggs,
beaten.
70
g chorizo, diced
(
optional).
Chopped flat leaf
parsley, to garnish.
1
Heat 1 tbsp of olive oil in a medium frying pan and add the onion, garlic,
pepper and chilli and cook for 8–10 minutes on a low heat until soft and golden.
2
Stir in the tomatoes (and chorizo, if using) and season. Cook over a high heat for
3–4
minutes until any moisture evaporates. Set aside and keep warm.
3
Heat 1 tsp of oil in a small non-stick pan and add the beaten eggs and
seasoning. Stir over a low heat until curds form and it is soft and creamy and not
quite set. Stir the egg into the pepper mixture, scatter with chopped parsley and
serve with sliced baguette and a green salad.