Spicy Spanish Eggs

P5 minutes C15 minutes S10


200ml Always Fresh Extra Virgin Olive Oil
400g chorizo, sliced
2kg Riviana Italian Chunky Crushed Tomatoes
100g En Place Salsa Piccante
20 large free-range eggs
smoked paprika, for sprinkling
50g fresh continental parsley leaves, for garnish
toasted baguette, for serving



Heat 20ml Always Fresh Olive Oil in a small cast iron pan or cazuela dish and fry 40g chorizo until golden.


Add 200ml Riviana Italian Chunky Crushed Tomatoes and 10g En Place Salsa Piccante and simmer.


Make indents in the sauce and crack two eggs into them. Simmer covered for 5-10 minutes, until eggs are done to your liking.


Sprinkle with paprika and parsley and serve with toasted baguette.

Products used