Introduction
Directions
- Preheat oven to 200C (450C)
- Heat oil in a medium frying pan, add sliced chorizo and cook for a few minutes. Add tomato puree, sugar, harissa and pimento strips. Bring to a boil, then lower heat and allow sauce to gently simmer for about 10 minutes.
- Divide sauce equally among four shallow ramekins. Make a small well in the sauce in each ramekin and crack an egg into each. Sprinkle with olives and cover with foil.
- Place in oven and allow eggs to cook for 5 minutes or until egg whites are firm, but the yolks are still runny. Sprinkle with parsley and serve with thick slice of COBS Bread Sourdough Cob.