• 1 large onion, diced
  • ¾ cup Goose on the Loose chorizo, chopped in small pieces
  • 1 red bell pepper, seeded and diced
  • 5 garlic cloves, crushed
  • 2 tsp paprika
  • 1 tsp cumin
  • ¼ tsp chilli powder (or to taste)
  • salt and pepper, to taste
  • 800g canned whole peeled tomatoes
  • 6 large eggs
  • 1 small bunch fresh coriander, chopped
  • 1 small bunch fresh parsley, chopped


  1. Heat the olive oil over medium heat in a large stainless steel frying pan. Add the chorizo, bell pepper and onion and cook for 5 minutes.
  2. Add the garlic and spices including salt and pepper and cook for one more minute.
  3. Pour the tomatoes and juice into the pan and break down any large tomatoes with a spoon by pressing on them. Bring the sauce to a simmer.
  4. Make six large wells in the sauce to crack the eggs into. Once eggs have been added, cover the pan with a lid and cook for 5-7 minutes or until the eggs are cooked to your liking.
  5. Sprinkle the coriander and parsley over the top before serving.

Tips: Sprinkle Feta or goats cheese before serving if you wish!