• 1 tblspn Freshzest Parsley, Chopped
  • 1 tblspn Freshzest Coriander, Chopped
  • 3 Eggs
  • 1 Chorizo, Thickly Sliced
  • 1 1/2 tbspns Sultana's
  • Small amount Warm Water
  • 1 tblspn Milk
  • 2 slices Sourdough Bread
  • 4 Cherry Tomatoes
  • Pinch of Salt and Cracked Pepper

Chorizo, Sultana, Parsley and Coriander Eggs.


Preparation Time: 3 Minutes

Cooking Time: 3 Minutes

Serving Size: 1 Large

  1. Place a small amount of warm water in a bowl and soak the sultana’s in the water to soften them up for about 5 minutes. Drain the water off. Put eggs, Parsley, Coriander, salt and pepper, milk and sultana’s in a screw top jar and shake thoroughly.
  2. Toast 2 slices of Sourdough Bread.
  3. Heat a non-stick frypan to medium heat and cook chorizo slices till almost done. Add egg mixture from jar and spread around the pan. Add cherry tomatoes to the pan randomly and use plastic spatula to collect the egg mixture as it cooks and move it around until nearly all the mixture has been cooked.
  4. Place on Sourdough Toast and Serve, garnished with more fresh herbs.
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