8 slices of sourdough
4 chorizo sausages, skins discarded
200 grams gruyere cheese
4 tablespoons fruit chutney
50 grams butter
fresh parsley, optional
Preheat the oven to 170ºC.
Place tomatoes on a lined baking tray and roast until soft and juicy, this should take 20–25 minutes.
In a non-stick fry pan over a medium heat, fry chorizo mince until golden and crispy. Chorizo is very fatty so no oil is needed for frying.
Place 4 pieces of sourdough on a chopping board. Smear each piece with fruit chutney and top with a slice of gruyere cheese, a large spoonful of chorizo mince and another slice of cheese. Then, place another piece of sourdough on top.
Melt ½ the butter in a large non-stick fry pan. Place 2 toasties in the pan and fry on both sides until golden brown and cheese has melted. Add the other ½ of the butter and fry remaining toasties.
Fry eggs in a non-stick frypan. Season with salt and pepper and serve with extra fruit chutney and parsley.