We hope you enjoy our cookery column with chef Paul Watters who each week will take the fear out of cooking with his easy to follow recipes...
Serves 3
6 large eggs
100g chorizo, diced
1 red pepper, finely diced
100g mozzarella, grated or torn into small pieces
½ small red onion, finely diced
1 small garlic clove, finely chopped
1 tbsp chopped parsley
½ tsp smoked paprika
Salt and freshly ground black pepper
1 tbsp olive oil
For the salad
100g mixed leaves
½ cucumber, sliced
8–10 cherry tomatoes, halved
40g black olives
40g green olives
½ small red onion, thinly sliced
A few fresh basil or parsley leaves
Simple dressing
2 tbsp extra-virgin olive oil
1 tbsp lemon juice
1 tsp red wine vinegar
½ tsp Dijon mustard
Pinch of dried oregano
Black pepper
Method
Heat the oven to 190°C/170°C fan. Lightly oil a six-hole muffin tin.
Cook the chorizo in a dry frying pan over medium heat for 2–3 minutes until it releases its oils.
Add the red pepper, onion and garlic and cook for another 3–4 minutes until softened.
Beat the eggs in a bowl and season with black pepper, smoked paprika and a little salt. Stir through the parsley and about two-thirds of the mozzarella.
Divide the chorizo and pepper mixture between the muffin holes. Pour over the beaten egg mixture and finish with the remaining mozzarella.
Bake for 15–18 minutes, until the muffins are puffed, golden and just set in the centre. Allow them to rest for 3–4 minutes before removing.
Gather three large plates or bowls
For the salad
Combine the mixed leaves, cucumber, tomatoes, red onion and olives.
Whisk together the dressing ingredients and drizzle over the salad just before serving and place muffins on top.
Enjoy!
