So I have been away for a while. The reason being we have lapsed into some old habits. Eating habits. Long story short I am now on a health kick. I need to lose a good couple of stone, at least. So, now I am eating good, healthy, fresh food for breakfast, lunch and dinner. This lunch surprised me it was super tasty and actually filled me up till dinner. Which is surprising considering it is basically a tin of tomatoes and a couple of eggs.
The main reason this works and tastes amazing is it has chorizo in it. Not a lot (I am being healthy after all) but enough to flavour the tomatoes and give that rich flavour that comes from cooking it down and getting all those lovely juices. I cooked the eggs in the tomatoes and they were amazing I broke open the yolk in the bowl and it was still runny which added a whole new flavour. I think next time I will add some fresh herbs. Probably basil or parsley. Maybe a bit of Worcester sauce. The chilli powder gave enough heat to warm everything but I think I will add some more next time.
This, I worked out was around 500 – 550 calories. I know that sounds a lot but I am over 17 stone now so I have given myself 1800 calories a day. All of which will hopefully be good wholesome food. I had a home made fruit smoothie for breakfast that was only around 350 calories so that still left me 900 calories for dinner and milk for my coffee.
Ingredients (serves 1)
1 Tin chopped tomatoes
50g Chorizo chopped (I used the cured sausage not the sliced sandwich chorizo)
1 Shallot finely chopped
1 handful of spinach
30g Parmesan Cheese grated
Half a tsp of Chilli powder
How to Cook
Cook your shallot and chorizo in a small pan with a small amount of olive oil for a few minutes. Long enough for the chorizo to release all the fat and oil. Add your chilli powder and mix it in for a minute.
Then add the tin of chopped tomatoes, careful it may splash up at you as it hits the hot oils in the pan. Season with salt and pepper. Heat it all through. then add your spinach until it has all wilted. You may need to do this in a couple of batches.
Now try and make a small indent in the tomatoes with a spoon and then crack an egg into it. Now do the same with the other egg. Sprinkle the Parmesan on top and then put a lid on the pan. Cook until all the egg whites have cooked but the yolks still runny.
Carfully transfer it all to a bowl.
Sprinkle with some Basil or Parsley if you have any.