Serves: 4


  • 4 Large free range eggs
  • 1-2 green chillies.Remove seeds and dice.
  • 1 brown onion, finely diced
  • 3 cloves of garlic – finely chopped
  • 400g crushed tomatoes
  • 1 Chorizo sausage – sliced in rounds then in half
  • 1 tsp ground cumin
  • 1 tbsp Sweet Paprika
  • Large pinch fresh time
  • Large pinch fresh flat leaf parsley
  • Large pinch of coriander leaves – optional
  • salt & pepper


  1. Heat coconut oil over a medium pan.
  2. Throw in your onions and cook till translucent.
  3. Add your chopped chilli and Chorizo (if using). Brown your chorizo by lifting temp, then drop it back down and throw in your fresh herbs.
  4. Stir and cook it for 5 minutes then throw in your garlic and spices. Stir to coat with the spices, smell the aroma.
  5. Add your tomatoes and about 1/3 cup water. On a medium heat, simmer your sauce until it thickens. Roughly 10 mins. Add salt and pepper if you like it.
  6. Heat on low, create 4 little wells in your sauce and crack an egg into each one.
  7. Cover the pan. 5 minutes for a soft egg.