We wake up in the dark, we go home in the dark, it's cold and rainy, and the last thing we want to do is spend our free time cooking - so we've done the hard work for you! These spicy and warming eggs on toast are quick and easy, and once you try it, you'll want it everyday until the seasons change again.
We're going to start by prepping our tomatoes, pepper and chorizo. Get a pot of water boiling, score the bums of your tomatoes and blanch for 2 minutes, then placing them in an ice bath to help remove the skin.
Char the outsides of your peppers using a gas burner or blow torch, place them in a bowl and cover with cling film until soft.
Remove the skin of the chorizo, and slice it up in any way you'd like!
In your chosen pan with a little bit of oil, fry off your chorizo until all the fat has been rendered and you're left with crispy chorizo bits, and deep red chorizo oil. Save the oil for use throughout the recipe.
In the same pan, with a little bit of chorizo oil, sauté your onion and garlic until soft and translucent. To the onions and garlic, add your tomatoes and herbs. Cook down for 15 minutes, then add in your dried spices and peppers. Add a pinch of salt and let simmer until ready to serve, about 25 mins.
In the meantime, slice your bread and place on an oven tray, with plenty, and toast under the grill for a couple minutes on each side. Take the lid off your sauce, and the chorizo, apple cider vinegar and date syrup, and keep on low heat with the lid off till serving.
Place a non-stick pan on a high heat until it's just starting to smoke. Turn down to medium heat, add in some chorizo oil, and crack your eggs straight into the pan. Cook for about 2 mins, and the results are a beautifully cooked egg, with a gorgeously runny yolk.
To plate up, scatter the toast on your favourite platter or sharing plate, generously spoon on that deep sauce, top with your fried eggs, a drizzle of chorizo oil, and plenty of feta and chives. You know what to do next!
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