Eggs in tomato sauce with crispy chorizo and spinach

I was SO pleased with the outcome of this dish, as yesterday I was seriously exhausted (still having tummy problems and Bea not sleeping through at the mo’) and had resolved to cook with just the few things I had in. It was definitely a low expectations kind of day! I was resigned to dinner being something simple and definitely non-bloggable. But this happened. It’s so easy. And really delicious. Everyone loved it. Yay me!

You know I love my eggs in a tomato sauce. Check out Moorish eggs here and Moroccan meatballs with eggs here. The crispy chorizo fried as a mince with cumin was a complete accident. I had started the simple tomato sauce off and then remembered I had some chorizo in the back of the fridge. Too late to put it in the sauce; what about if I squeeze the meat out and fry it up with cumin, then top the dish off with it? What the hell. It was bloody great!

Do try this, it’s a real winner for the whole family.

Serves: 4 adults
Prep time: 5 minutes
Cook time: 35 minutes
Total time: 40 minutes

Ingredients: 
200g cooking chorizo sausages, skins removed and broken up into mince
2 teaspoons cumin seeds
2 tins of chopped tomatoes
1/2 teaspoon salt
2 tablespoons of extra virgin olive oil
3 cloves garlic, finely chopped
5 eggs (or more/less as you like, this was all the eggs I had in!)
125g spinach

Instructions: 

1. First get the sauce on. Use a large frying pan, the one you will finally break the eggs into. Finely chop the garlic and let it sizzle (don’t let it brown) in the oil over a medium heat. As soon as it starts to colour tip the tomatoes in. Salt. Let it simmer for 35 minutes with lid on. Keep stirring to avoid sticking.
2. Meanwhile, squeeze meat from cooking chorizos. Grind cumin in a pestle and mortar or with back of spoon, or a little blender. Or don’t bother if you don’t have the tools. Fry off in a dry pan for a few minutes until a bit smoky. Then add chorizo mince. You will have to squash it and break it up with a wooden spoon. Let it fry until crispy, about 20 minutes on a medium heat. Turn off heat and set aside till needed.
3. When the sauce is done, add spinach and stir till wilted, a couple of minutes is fine. Break eggs into the pan. and put lid back on.
4. When they are almost done, but still looking wobbly – I like my yolks runny – sprinkle with crispy chorizo.
5. Serve in the pan at the table, with crusty bread and maybe some fresh coriander too.