2 shallots, finely sliced
1 clove garlic, crushed
10 capers
1 red chilli, finely chopped
30ml/1fl oz olive oil
1 tbsp sherry vinegar or red wine vinegar
15g/½oz flatleaf parsley, chopped
1 tin chopped tomatoes
2 eggs, preferably free-range
1oz/30g sliced chorizo, optional
sprig of chevril
Preheat the oven to 170C/325F/Gas 3.
In a frying pan or shallow pan sweat the shallots, garlic, chorizo and chilli in the olive oil for 2 minutes. Add the capers and vinegar and simmer for 1 minute.
Add the tomato and parsley, bring to the boil and adjust the seasoning. Pour the sauce into a small ovenproof dish. Gently crack the eggs into the sauce, cover with foil and place in the oven for 3 minutes.
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