Eggs with mushrooms & chorizo
A delicious one-pan take on an anytime full English – perfect for washing-up dodgers!
150 g, thinly sliced
375 g, white closed cup, sliced
1 can(s), large
Egg, whole, raw
4 medium, raw
120 g, baby
- Heat the olive oil in a large nonstick frying pan over a medium-high heat. Cook the chorizo for 2 minutes, stirring often, until light golden.
- Add the mushrooms and cook, stirring often, for 3 minutes until starting to soften. Stir in the tomatoes and season with salt and pepper.
- Make 4 wells with a spoon and crack an egg into each one. Arrange the spinach leaves around the eggs. Cover and cook for 2-3 minutes for a soft yolk, or until cooked to your liking. Divide between 4 plates to serve.
Serve with 4 x 65g crusty brown bread rolls to mop up the sauce, if you like.