- Heat the oven to 200 fan. Put the broccoli into a baking tray and add 2 tbsp. of the olive oil. Season with salt and pepper and toss together. Roast for 25-30 minutes, or until charred.
- Meanwhile, heat the remaining oil in a frying pan over a high heat. Add the chorizo and mushrooms and stir-fry for 10 minutes until the chorizo is crisp and the mushrooms soft. Add the tomatoes. Mix well and stir-fry for 2 minutes for them to break up. Add spinach, the tomato puree, a splash of water and season well. Stir fry until the spinach has wilted and the sauce thick.
- Melt the butter in frying pan over a medium heat. Crack in the eggs. Season well with salt and pul biber. Fry to you liking.
- To serve divide the broccoli and chorizo mix between two plates. Top with the eggs and serve immediately with the buttered toast.
3 tbsp. olive oil
150g broccoli florets
75g chorizo, finely sliced
100g chestnut mushrooms, finely sliced
1 tbsp tomato puree
A knob of butter
4 free range eggs
1 tsp pul beiber
Sour dough, toasted and buttered to serve
Sea salt and pepper