Ingredients
1 chorizo sausage, sliced
½ tbsp ground cumin
1 (440g) can diced tomatoes
1 (440g) can chickpeas, strained
4 eggs
½ cup natural Greek-style yoghurt
1 large Hass avocado, sliced
2 tbsp chopped fresh dill
Freshly ground black pepper
Method
1
Place sliced chorizo in a large frying pan or stove-proof skillet, set over medium heat and cook for 2-3 minutes until browned well.
2
Add cumin, stir, then add the tomatoes and chickpeas. Mix well.
3
Using a spoon, push some of the mixture aside to make 4 wells. Crack eggs into the wells. Cover the pan with a lid and cook, on low heat for 10 minutes – the yolks should still be runny.
4
Remove from heat, top with yoghurt and sliced avocado.
5
Sprinkle with dill and freshly ground black pepper, to taste, and serve.
Ingredients
1 chorizo sausage, sliced
½ tbsp ground cumin
1 (440g) can diced tomatoes
1 (440g) can chickpeas, strained
4 eggs
½ cup natural Greek-style yoghurt
1 large Hass avocado, sliced
2 tbsp chopped fresh dill
Freshly ground black pepper