If you prepare the recipe up to the end of step 7 the previous night, it can be up and  ready to eat in around five minutes.

I don’t know about you but if I have a Sunday morning lie-in I normally end up opting for bacon and eggs – sometimes as a scramble and occasionally as an omelette, but I was quite excited when I found this recipe on the web.  It makes a real change from the normal brunch fare.

Ingredients

6 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, crushed

2 dried chillies, finely chopped

1 tsp smoked paprika

400 g (around 14 oz) can chopped tomatoes

½  tsp caster sugar

1 tbsp chopped parsley

1 pinch salt and black pepper

300 g (around 12 oz) cooked waxy potatoes, cut into 2cm (¾”) dice

200 g (around 7 oz) chorizo, peeled if necessary, cut into 2cm (¾”) dice

4 eggs

2 tbsp chopped coriander

Method

For the Salsa

1. Heat 4 tablespoons of the oil in a small, heavy saucepan.

2. Add the chopped onion and fry it in the hot oil over a medium heat for 5 minutes until it’s soft but not brown.

3. Add the garlic, chillies, and paprika, and fry gently for a further minute.

4. Add the tomatoes, sugar, and parsley, and bring to the boil. Season it with salt and pepper, reduce the heat,and simmer it for 30 minutes.

5. When the salsa has reduced to a thick, dark sauce, remove from it from the heat and mash it with a potato masher. Set aside.

For the remainder of the recipe

6. In a large, heavy frying pan, heat the remaining 2 tablespoons of olive oil. Fry the pre-cooked diced potatoes for 5 minutes over a medium heat. Add the chorizo and fry for a further 5 minutes, until everything is well browned.

7. Take the pan from the heat and stir in the tomato salsa.

You can now either continue the recipe or, alternatively, put the above into the fridge overnight, take it out the following morning and put it back into a pan.

8. Make 4 large holes in the mixture and crack the eggs into the holes.

9. Return the pan to the heat and fry the eggs for 5 minutes, or until cooked as you prefer. Sprinkle with the coriander and serve with crusty bread or tortillas on the side.

Hope that’s got your juices flowing