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Spanish eggs with chorizo

Serves 2

  • 2 whole diced mixed roasted peppers
  • 1 finely sliced onions
  • 120g stick diced chorizo
  • 2 cloves crushed garlic
  • 1/2 tsp smoked sweet paprika
  • 2 cups - 400g chunky tomato sauce
  • 4 free range eggs
  • bunch parsley flat
  • bunch spring onion
  • handful cherry tomatoes (halved)
  • 2 tbsp olive oil
  • scoop 10g cricket powder
  • 2 slices cricket pita bread
  • 30g bbq sauce (optional)

Heat oven to 220c. In a heavy metal pan add a little oil before sweating down the chorizo and onions for 5 minutes. Add peppers, garlic and paprika and cook for a further 5 mins.Then add tomato sauce (use canned or try our homemade recipe in the dips section). Simmer gently then add a scoop of cricket flour. Make four wells in the mixture and crack in the eggs., Transfer to the oven and cook for 10 mins ( adding some manchego cheese works well here). Toast some bread and serve. Finish with herbs, oil and cracked pepper. BBQ Sauce makes a nice optional addition.