World Cuisine

Chorizo and Parsley Eggs

cook 10 mins
  • 1 tablespoon ghee or butter
  • 450 g (14 1/2 oz) chorizo or merguez sausage, thinly sliced diagonally
  • 8 eggs
  • large bunch of flat leaf parsley, roughly chopped
  • salt and pepper
  • Heat the ghee or butter in a large, heavy-based frying pan, stir in the sausage and cook for 2–3 minutes.
  • Break the eggs into the pan, cover and cook over a medium heat for 4–5 minutes until the whites are firm. Season, scatter over the parsley and serve hot.
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