The blend of tomato, onion, chilli and chorizo is perfect marriage of ingredients, coupled with the soft oozing of egg yolk from a poached egg is sheer heaven!
Let's get breakfast ...
Slice up an onion into long shreds going with the grain and get these sautéing off in a frying pan with a little water. I use water rather than oil or fat since I want the onions to retain their natural flavour as much as possible.
Add in some slices of chorizo and continue to fry - the chorizo will release its olive oil and a spicy flavour from the paprika.
Add in a tin of peeled plum tomatoes and mash down to a consistency of pulp, stirring into the onion and chorizo. Add in some chilli - fresh, dried or sauce, whatever you have to hand. Cook this down until about half reduced.
Meanwhile, prepare a pan of boiling water and a good slosh of white distilled malt vinegar. This is for the poached egg, which should be done last. Crack an egg into a ramekin or small bowl in preparation.
Eggs should be free range at the very least, woodland reared are best since the chickens are left to roam, peck and scratch for grubs natural to their diet, and the taste difference is evident.
Once the dish is about half reduced, drop in some slices of red pepper and continue to reduce.
When the dish is almost completely reduced, lower the heat to keep it warm. The reduction will give a really deep, emulsified texture, not at all oily.
Bring the water to the boil and then drop the heat so that a gentle simmer is evident with smaller bubbles rising from through. Swirl the water gently to create a little whirlpool in the centre and then gently pour the egg into the swirling water which should spin the white around the yolk.
Poach the egg for a few minutes, keeping an eye on it so that you retrieve the egg with a draining spoon onto kitchen paper once the white has solidified, leaving the yolk runny.
Plate up with the tomato, chorizo and pepper in the middle of the plate and gently place the poached egg on top, cutting to release the yolk.