Light Bites Lunch

Piperade with Eggs, Tomatoes, Pepper & Chorizo

10 prep, 15min cook

Serves 2

Ingredients

Rapeseed oil, for frying

1 small red onion, peeled and thinly sliced

1 clove garlic, peeled and finely chopped

1 red romano pepper, deseeded and thinly sliced

1/2 red chilli, deseeded and chopped

2 vine tomatoes, quartered and chopped

4 medium eggs, beaten

70g chorizo, diced

Chopped flat leaf parsley, to garnish

Method

Heat 1 tbsp of oil in a medium frying pan and add the onion, garlic, pepper and chilli and cook for 8-10 minutes on a low heat until soft and golden. Stir in the tomatoes and chorizo and season. Cook over a high heat for 3-4 minutes until any moisture evaporates. Set aside and keep warm.

Heat 1 tsp of oil in a small non-stick pan and add the beaten eggs and seasoning. Stir over a low heat until curds form and it is soft and creamy and not quite set. Stir the egg into the pepper mixture, scatter with chopped parsley and serve with sliced baguette and a green salad.