Something different

Well it’s Sunday morning and the kids are at their father’s so I decided to cook something different and not allergy friendly for brekky. It was such a success that I have decided to put it on here. I think us parents of sensitive kids need a bit of “mind food” every now and then too. I was inspired by something I saw on the box during the week and in true Schana fashion, toyed with the original recipe. It serves 2 and really could be served for brekky, lunch or dinner. Since cooking and eating it, my mind keeps thinking of other things I could add in future, although it really needs nothing more. A finely diced red onion could be yummy in with the sauce, or a little fresh oregano or basil. For a lunch or dinner dish, a bit of extra chilli would be great too.

Schana’s Spanish inspired tomatoes with mushrooms

2 large tomatoes
1 chorizo sausage, diced into small pieces
2 cloves chopped garlic
1 finely chopped chilli
1/2 cup tomato juice
2 eggs, free range of course
extra virgin olive oil for frying

4 large flat mushrooms, cut in half and sliced
1 chorizo sausage cut in half and sliced
1 clove chopped garlic
extra virgin olive oil for frying

Heat oven to 200 degrees celsius. Cut top off tomatoes and scoop out the centres (really just the seeds) without going too close to the edges so the tomatoes don’t collapse. Even off the bottoms a fraction just so they sit securely and place into a small baking dish. Heat the oil in a frying pan and toss in garlic and chilli. Sautee for just a moment then add the chorizo. Cook until the fat renders out of the sausage then add the tomato juice and cook until boiling. Reduce heat and simmer. Crack the eggs into the tomatoes (obviously 1 in each) then spoon the chorizo mix on top, don’t worry if it overflows a little. Any left over sauce, set aside for plating. Pop them in the oven and cook for about 20 minutes or until the egg white is just set.

While the tomatoes are cooking, wipe out the pan and return to the heat with some oil. Toss in the garlic and chorizo and cook for about a minute or 2. Add the mushrooms and cook a further 5 minutes. Spoon onto plates (I put them in a ring around the edge, leaving the middle for the tomato to sit in). When the tomatoes are done, carefully remove them form the baking tray and set on the plate. Spoon the remaining sauce over everything and serve with some nice thick crusty bread. YUM!


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