Ingredients

Method

• 400 g Woolworths chorizo pork sausages
• 1 T olive oil
• 1 onion, finely chopped
• 150 g chorizo, sliced
• 2 cloves garlic, finely chopped
• 1 red chilli, finely chopped
• 2 t smoked paprika
• 2 T tomato paste
• 1x 390 g Italian crushed tomatoes can
• 1 t sugar
• 8 black olives, smashed and stoned
• 8 green olives, smashed and stoned
• sea salt and white pepper, to taste
• 4 free-range eggs, poached
• ¼ cup Woolworths double-thick yoghurt,
• 1 t coriander

Method

Ingredients

Fry the pork sausages in a little oil over a medium heat until golden brown and cooked through. Set aside.

In the same frying pan, fry the onion in a little olive oil until soft. Add the chorizo, garlic, chilli and smoked paprika and fry for a further minute.

Add the tomato paste, crushed tomatoes and sugar. Cook over a medium heat for 10 minutes, or until thick, adding the olives and sausages after 5 minutes of cooking time. Season to taste.

Place in a serving dish and top with the poached eggs and a few dollops of yoghurt. Garnish with fresh coriander.

DISCOVER MORE CHORIZO RECIPES HERE

DISCOVER MORE IDEAS WITH SAUSAGES HERE