Breakfast Eggs with Chorizo, Potato and Rich Tomatoes

Cook the potato in salty boiling water or 10 minutes.

Heat a frying pan to a medium – high temperature and fry the chorizo until the oil has seeped out from it and then add the onions to the pan and continue to fry for a few minutes to soften. Add the potato to the pan and fry for 5 minutes. Stir in the garlic and stir for 2 minutes, not letting it brown. Add the tomatoes, puree, organo and sugar to the pan and simmer for 5 minutes to thicken slightly. Season the mixture to taste.

Make 2 wells in the tomato mixture and crack an egg into each Fry until the egg starts to turn white and then transfer under a hot grill for 1-2 minutes, until the egg white is cooked through.

Remove from the heat and sprinkle over the parmesan. Plate up with your toast and enjoy.