spicy Eggs with chorizo

After a big night out, this is the breakfast I dream of: silky-soft scrambled eggs, spicy chorizo, salty cornbread and a decent splash of fiery fermented capsicum chilli sauce. It is certain to sort you out.

SERVES 4

INGREDIENTS

2 tablespoons olive oil

2 large or 4 small chorizo sausages, thickly cut on the diagonal

50 g (1¾ oz) butter

12 free-range eggs

Cornbread, to serve

baby rocket (arugula) leaves, to serve

sliced red chillies, to serve

Fermented chilli sauce, to serve

METHOD

Heat a large heavy-based frying pan over medium–low heat. Add the olive oil. When the oil is hot, add the chorizo and cook for 8–10 minutes, or until nicely browned and heated through. Remove from the pan, leaving half the chorizo-flavoured oil in the pan, and reserving the remaining chorizo-flavoured oil for serving. Keep warm.

In the same pan, melt the butter over low heat. Whisk the eggs in a large bowl, then add to your pan. Using your wooden spoon, gently push the eggs towards the centre of the pan a few times. This will give you lovely soft scrambled eggs. Don’t move the eggs around too much or they will overcook and be tough. When they are three-quarters cooked, remove from the heat and leave for 2 minutes; the residual heat will finish cooking them. Season with sea salt and freshly ground black pepper.

Divide the scrambled eggs among warmed serving plates. Drizzle with the reserved chorizo-flavoured oil. Serve with cornbread, rocket, sliced chilli and your fermented chilli sauce. Great with a Bloody Mary!