4 large ripe tomatoes, skinned, seeded and chopped
Salt
2 tablespoons chopped parsley
A good pinch of crushed chilli peppers (dried chilli pepper flakes)
8 large eggs
8 slices of chorizo
50g (2oz) manchego or Parmesan, grated
4 slices of bread, toasted and buttered, to serve
DIRECTIONS
Preheat the oven to 180°C, 350°F, Gas 4. Put a frying pan on a medium-low heat, add the olive oil then add the skinned, chopped tomatoes, see my tip, above left. Season with a good pinch of salt and cook for about 15 minutes, until the tomato sauce is thick and viscous.
Remove from the heat, stir in the chopped parsley and the crushed chilli peppers. Divide the tomato sauce between four ovenproof ramekins and break 2 eggs into each dish. Place a slice of the chorizo on top of each egg and divide the grated manchego or Parmesan cheese, whichever you’re using, between the ramekins.
Place in the preheated oven and bake for 10-15 minutes, until the whites are set, but the yolks are just ever so slightly soft. Just before the eggs are ready, toast the slices of bread and butter them.
Remove the eggs from the oven and serve with the buttered toast.
We are delighted to be working with the Dunne family from @KillowenFarm in Co. Wexford to source our Irish Made Yogurts. The yogurt is made with milk from the Dunne family’s dairy herd. They also produce the berry compotes for our yogurts using Irish grown fruit.
Sweeten up your Monday morning with our easy to prep Apricot Pistachio Overnight Oats 😋! Packed with lots of fruit, nut and oaty goodness, these Overnight Oats are just so tasty! Simply prep in advance and chill overnight in the fridge (or chill for a minimum of 2 hours in the morning) and then you’re ready to tuck in and enjoy! #flahavansoats#oatspiration#overnightoats
Serves 2|Takes 120 minutes
INGREDIENTS: 90g Flahavan’s Progress Oatlets 3 tbsp Desiccated Coconut 200ml Coconut Milk 260ml Water 1 tbsp Chia Seeds 400g Fresh Apricots, halved and stone removed 2 tbsp Golden Caster Sugar 40g Pistachios
METHOD: To make the bircher, place the Flahavan’s Oats into a bowl along with the desiccated coconut, coconut milk, 200ml water and chia seeds and stir to combine. Leave in the fridge for min. 2 hours or overnight if you can. Meanwhile, place the apricots, remaining water and golden caster sugar in a medium saucepan. Cook gently over a low-medium heat for 10-15 minutes, or until soft and broken down. Remove from the heat and leave aside to cool. Crush the pistachios into a fine crumb using a pestle and mortar. To assemble, spoon the bircher into two glasses adding in a layer of the apricots and sprinkle over the pistachio crumb to serve.1d
(Serves 4)
Ingredients
2 tablespoons olive oil
4 large ripe tomatoes, skinned, seeded and chopped
Salt
2 tablespoons chopped parsley
A good pinch of crushed chilli peppers (dried chilli pepper flakes)
8 large eggs
8 slices of chorizo
50g (2oz) manchego or Parmesan, grated
4 slices of bread, toasted and buttered, to serve