Tomato and Chorizo Oats with a Fried Egg
Makes 1 serving

INGREDIENTS
40 g Rolled oats (Dry weight.)
150 g Passata
150 ml Water
25 g, diced small Chorizo (As sold. This is where the fat in the dish is.)
40 g Spinach
1 large, about 55 g Egg
A pinch Smoked paprika
To taste Salt

METHOD
1. Fry the chorizo in a dry pan over a medium heat for two minutes until the fat runs orange. Lift the pieces out and leave the fat.
2. Add the oats, passata, water and paprika to the pan and simmer for five minutes, stirring. Wilt the spinach in for the last minute and stir the chorizo back through.
3. Fry the egg in a second pan with a spoonful of the chorizo fat until the edges crisp.
4. Season the oats, egg on top.

Contains gluten cereals and eggs.
Oats count as a gluten cereal under UK labelling and ordinary oats are milled alongside wheat. Certified gluten-free oats are a separate ingredient here.
Some chorizo contains milk protein. Check the label.

RECIPE NOTES
Chorizo renders its own fat, which cooks the egg, so no oil goes in. At 25 g it is about 70 kcal and enough to flavour the whole pan.
Passata and oats set firmer than porridge made with milk. If it is stiff at the end, a splash more water.

Full recipe: https://www.getfuel8.com/recipes/tomato-chorizo-oats-fried-egg
