A simple breakfast dish made with caramelised onion (cooked first in olive oil), diced courgette (half), baby plum tomatoes, and diced chorizo sausage. Chorizo de Leon is a variety from north western Spain which uses less in the way of preservatives (and takes longer to make). Allow the chorizo to cook for fifteen minutes.
The egg was beaten in a bowl with a little water before being added to the skillet. Two minutes and it is ready. Delicious!
No comments:
Post a Comment