Ingredients
- 1 Tbspolive oil
- 2onions, sliced
- 2 tspsmoked paprika
- 2 clovesgarlic, minced
- 100 gspicy chorizo, sliced
- ½ cupStaffords VIP Sauce (125 ml)
- 1 x 400 g tinItalian chopped tomatoes
- 100 gcherry tomatoes, sliced in half
- 3 largefree-range eggs
- To tastesalt and pepper
- To servefresh parsley
- To servefresh dill
- 150 glabneh, to serve
- To serveFrench baguette
Made with Staffords
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Method
Preheat the oven to 220°C.
Heat the oil in a large ovenproof frying pan or cast iron pan and fry the onions for a few minutes until starting to soften.
Stir in the paprika and garlic and cook for 2 minutes.
Add the chorizo and turn up the heat, letting the sausage get golden crispy bits on the edges.
Add the VIP sauce and stir to combine, then add the chopped tomatoes. Turn down the heat and simmer for 10 minutes until the sauce thickens.
Stir in the cherry tomatoes and season well.
Make 3 indentations in the sauce and crack an egg into each. Place the pan in the hot oven for 7 to 10 minutes, until the whites are set but the yolks are still runny.
Scatter over fresh parsley and dill and serve with crusty bread and labneh.
