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Tomato and Chorizo Oats with a Fried Egg

Make tomato and chorizo oats with a fried egg, from the first ingredient to the finished dish.

1 serving · 8 ingredients · 4 steps

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Tomato and Chorizo Oats with a Fried Egg, plated and ready to serve. — The finished recipe. Tomato and Chorizo Oats with a Fried Egg

Ingredients 1 to 6 for tomato and chorizo oats with a fried egg arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 8 for tomato and chorizo oats with a fried egg arranged separately on a dark worktop. — Ingredients 7 to 8. A pinch Smoked paprika. To taste Salt

Tomato and Chorizo Oats with a Fried Egg, preparation step 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. — Step 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.

Tomato and Chorizo Oats with a Fried Egg, preparation step 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. — Step 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.

Tomato and Chorizo Oats with a Fried Egg, preparation step 3: Fry the egg in a second pan with a spoonful of the chorizo fat until the edges crisp. — Step 3. Fry the egg in a second pan with a spoonful of the chorizo fat until the edges crisp.

The finished tomato and chorizo oats with a fried egg. — Step 4. Season the oats, egg on top.

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