- 1 x 35 g punnet Woolworths chorizo, sliced
- 1 T olive oil
- 12 Woolworths mini pita breads
- 6 free-range eggs
- 150 g Woolworths feta-and-herb dip
- 2 spring onions, sliced
Chop the Woolworths chorizo and pan-fry in olive oil until crispy.
Chargrill the mini pita breads until toasted. Boil free-range eggs to your preference (discover how to boil the perfect egg here), cool and peel. Spread Woolworths feta-and-herb dip onto the base of a large shallow bowl, top with sliced spring onions, the halved eggs and crispy chorizo.
Drizzle with the spicy oil from the pan.