- 2 cups olive oil
- 6 chorizo sausages, sliced
- 1 garlic clove, thinly sliced
- 20 g rosemary
- 8 free-range eggs
- 20 g thyme
- 2 t salt
- 2 t pepper
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- Coat a 40 cm pan in the olive oil and fry the chorizo. Once the fat has rendered, remove from the oil.
- Using the same pan, add the garlic and rosemary and sauté over a low heat for 1–2 minutes (take care not to burn the garlic).
- Crack the eggs into the oil. Tear the thyme over the eggs and season to taste. Cook to your liking.
- Serve with the sausages.
*Recipe by James Diack, courtesy of Woolworths Taste.
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