Jess's Spanish Sausage, Egg Hash with Buffalo Mozzarella
This Autumn, brunch is the new lunch. We love SuperValu nutritous free range eggs for their versatility, you can make a meal in minutes! Let's get cracking on this delicious recipe for you to enjoy at home.
4 people20 minutes15 minutes
rinsed under cold water
1 - Chorizo
5 - Eggs
SuperValu free range
1tbspExtra Virgin Olive Oil
thick slices, toasted.
1packplum vine tomatoes
Grate the large tomatoes on a box cheese grater on the largest side and compost the leftover skin.
In a large skillet or oven-safe dish, add the tomato pulp, beans, cherry tomatoes, chorizo, olive oil and garlic. Add salt and white pepper to taste. Heat for about 3 minutes for a jammy-like, baked beans consistency.
Make 5 little wells and crack in the fresh eggs. Tear over the buffalo mozzarella. Roughly chop the sourdough toast and sprinkle on top.
In a pre-heated oven at 180 degrees cook for approx 15-20 mins depending on how you prefer your eggs.
Serve in the centre of the table with freshly torn basil leaves on top and another drizzle of olive oil. Serve with Greek yoghurt and a large glass of SuperValu Valencian orange juice and you have yourself the perfect Spanish breakfast!