Ingredients
Method
Place sliced chorizo in a large frying pan or stove-proof skillet, set over medium heat and cook for 2-3 minutes until browned well.
Add cumin, stir, then add the tomatoes and chickpeas. Mix well.
Using a spoon, push some of the mixture aside to make 4 wells. Crack eggs into the wells. Cover the pan with a lid and cook, on low heat for 10 minutes – the yolks should still be runny.
Remove from heat, top with yoghurt and sliced avocado.
Sprinkle with dill and freshly ground black pepper, to taste, and serve.
Ingredients
Directions
Place sliced chorizo in a large frying pan or stove-proof skillet, set over medium heat and cook for 2-3 minutes until browned well.
Add cumin, stir, then add the tomatoes and chickpeas. Mix well.
Using a spoon, push some of the mixture aside to make 4 wells. Crack eggs into the wells. Cover the pan with a lid and cook, on low heat for 10 minutes – the yolks should still be runny.
Remove from heat, top with yoghurt and sliced avocado.
Sprinkle with dill and freshly ground black pepper, to taste, and serve.