Family friendly

Chorizo and egg brekkie dogs with green salsa

Name: Chorizo and egg brekkie dogs with green salsa
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 4 dried chorizo sausages; 2 tbs olive oil; 2 tsp smoked paprika (pimenton); 4 eggs; 4 bread rolls, split, toasted; 1/2 cup (35g) shredded coconut; 2 spring onions, chopped; 2 firmly packed cups (70g) baby spinach leaves; 1/2 bunch coriander, roughly chopped, plus extra whole leaves to serve; Finely grated zest and juice of 2 limes; 500g cherry tomatoes

1 rating

05m

15m

Chorizo and egg brekkie dogs with green salsa

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by Sam Parish (Coutts)

SAM PARISH (COUTTS), CHEF

Jan 02, 2017

Looking for a summer brunch that will satisfy during the silly season? Try these chorizo brekkie dogs made with green salsa for something tasty and quick.

4 dried chorizo sausages
2 tbs olive oil
2 tsp smoked paprika (pimenton)
4 eggs
4 bread rolls, split, toasted

Green salsa

1/2 cup (35g) shredded coconut
2 spring onions, chopped
2 firmly packed cups (70g) baby spinach leaves
1/2 bunch coriander, roughly chopped, plus extra whole leaves to serve
Finely grated zest and juice of 2 limes
500g cherry tomatoes

Method

1.

For the salsa, whiz all ingredients, except the tomatoes, in a food processor for 20 seconds until finely chopped. Add the tomatoes and pulse to chop and combine.
2.

Place the chorizo in a large frypan, then place over medium-high heat. Cook, turning frequently, for 10-12 minutes until cooked through and golden. Set aside and keep warm.
3.

Wipe pan with paper towel and return to medium-high heat. Add oil and paprika, reduce heat to medium, then crack in eggs and fry for 4 minutes or until yolks are just set. Use a spatula to chop egg into pieces.
4.

To assemble, spoon salsa into rolls, then top with chorizo, chopped paprika eggs and coriander.