30 mins active prep time, 2 servings

This recipe is by Masterchef 2014 winner Brent Owens. It contains quite a few spices, so if you already have some at home, just remove them from the ingredients below.

"I’m a big fan of Spanish food, especially the smoky paprika and chorizo, and this is one of my favourite breakfasts. Remember that the capers and anchovies are very salty, so taste, taste, taste throughout cooking to check the seasoning."

This recipe is from 'Dig In!' by Brent Owens, published by Hardie Grant Books, $49.99.

See full recipe at cooked.com.au

Photography © Mark Roper

Ingredients (included in delivery)

- 250g chorizo, sliced
- 2 shallots, thinly sliced
- 1/4 tsp smoked paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 400g tinned diced tomatos
- 2 eggs, at room temperature
- Continental parsley, to serve
- Chargrilled or toasted bread, to serve


Ingredients (pantry items)

- 2 tbsp sherry vinegar or red wine vinegar
- 1 garlic clove, finely chopped
- Continental parsley, to serve
- 1 tsp baby capers (optional), or add to your cart
- 2 anchovy fillets, chopped (optional), or add to your cart


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Note: In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.