Words and Images by: MARK HOLLAND and ANTHONY WARRY

Serves 2

INGREDIENTS

• 1 chorizo, sliced
• 4 eggs
• 1 field mushroom, sliced
• ½ tin of cherry or regular tomatoes
•  A few sprigs fresh coriander leaf
• ¼ onion, sliced
• ½ small red chilli, sliced
• ¼ tsp sweet smoked paprika
• Extra virgin olive oil

METHOD

1. Heat a non-stick fry pan. Add a little oil and fry the onions, chilli and mushrooms until soft and then add the chorizo – cook until the chorizo is slightly coloured.
2. Now add your tinned tomatoes to warm through and sprinkle with the smoked paprika.
3. Season with salt and pepper.
4. Crack your eggs on to the mix, reduce the heat and place a plate on top of the pan for 3-4 minutes just to set the eggs on top.
5. Finally, garnish with the picked coriander and serve from the pan with crusty bread to mop up the juice.

Tags: Cooking Recipes Eggs Campfire
Category: Cooking
Written: Sat 01 Feb 2014
Printed: February, 2014
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