Ingredients
- 2 chorizo sausages (chopped)
- 2 roasted red capsicum (chopped)
- 1 red onion (finely diced)
- 2 cloves garlic (crushed)
- ¼ bunch Italian parsley
- 2 tbsp dried oregano
- 1 tsp dried chilli flakes (or to taste)
- 1 tbs ea ground cumin & ground coriander
- 1 tbs olive oil
- 2x 400g cans diced tomatoes
- 1 tbs brown sugar
- 8 XL eggs
- 4 slices sourdough bread
- 100g feta
- Salt & Pepper
Method
Finely chop the parsley stalks and set aside. Roughly chop the parsley leaves and keep separate from the stalks.
Place the chorizo, capsicum, onion, garlic, parsley stalks, oregano, chilli, spices and olive oil into a large, shallow oven-proof dish. Season with salt and pepper.
Place the dish into the CombiSteam. Select RegeneratOMatic - Crispy.
Remove at the end of the automated cooking time and stir in the tomatoes and sugar and add another pinch of salt and pepper.
Select Hot Air+Steaming on the CombiSteam. Set the temperature to 230 degrees celsius. When the oven reaches temperature return the dish. Set the bell timer for 10 minutes.
Place 4x2 cup oven proof ramekins or dishes onto a baking tray. Divide the sauce between the dishes. Press the sauce with the back of a spoon to create two indents in each dish. Carefully crack an egg into each indent.
Place the tray into the oven on Level 1. Place the sourdough onto a wire rack and put into the oven on Level 3.
Cook the eggs and sourdough for 8 minutes or until eggs are just set and toast is golden brown.
Serve the eggs topped with some crumbled feta and parsley alongside the toast.
