Tomatada

1. 1

   In a medium non-stick pan heat the olive oil on a medium heat with 50 grams of chorizo.

2. 2

   Once fried remove the chorizo from the olive oil.

3. 3

   Add the onion, garlic and bay leaves to the oil.

4. 4

   Softly fry until light brown (about 4-5 minutes)

5. 5

   Then add the tomatoes, water, salt and green peppers and cook for around 35-40 minutes or until its has reduced to a pulp like mixture.

6. 6

   Add the other half of the chorizo about 15 minutes after adding in the tomatoes.

7. 7

   Beat one egg using a fork and stir into the tomatoes.

8. 8

   Cook for 5 minutes before adding the other eggs.

9. 9

   Lastly, add the other 4 eggs whole into the tomatada.

10. 10

    Note that you will not be able to stir until the eggs are cooked, which takes roughly 10-12 minutes.

11. 11

    Let the tomatada set for 10 minutes before serving.

12. 12

    You can serve with some warm toasted bread as an option.

No additional tips available.