This spicy creation was conjured up one miserable, soggy, Sunday morning. One of those days where you can't bear to leave the house. So I raided the fridge to see what could be whipped up to warm us up and thought a bit of spice would do the trick.
Using chili and paprika I perked up a green pepper and some shallots to sit on top of two slices of sourdough. Add crisp chorizo to turn up the heat even more, and of course, a poached egg with a runny, yellow yolk always turns a meal into brunch.
Recipe - serves two
Finely slice two shallots into long strips and fry in a little olive oil. Season and add chilli flakes and let the onions cook for around ten minutes. Turn down the heat and add finely sliced peppers and fry for another ten minutes.
Put a pan of boiling water on the hob to simmer.
In a griddle pan fry two slices of chorizo - keep an eye on it as it quickly chars, like mine did!
Add cherry tomatoes to the pepper mixture and let them cook while you prepare the rest of the dish.
When the boiling water is simmering, drop in two eggs one at a time and poach for two minutes.
Move the chorizo over to the edge of the pan, and add the sourdough to toast. Once the eggs are poached, plate up and serve with cooling crème fraîche.