2 tablespoons olive oil
300 grams button mushrooms, thickly sliced
1 teaspoon each ground cumin, coriander and smoked paprika
1 large vine tomato, diced
1 tablespoon water
1 x 400 gram tin chickpeas, drained and rinsed
2 cured chorizo sausages, thinly sliced
4 tablespoons butter
12 fresh sage leaves
2 teaspoons lemon juice
1 cup thick plain yoghurt
1 clove garlic, crushed
sea salt and freshly ground pepper
grilled bread or warm flat-breads to serve
Heat the olive oil in a large sauté pan and cook the mushrooms for 5 minutes over a high heat until golden and tender, turning occasionally. Don’t add extra oil to the pan as the mushrooms will start to release a little liquid as they cook. Add the spices, tomato and water and cook for 1 minute then add the chickpeas and chorizo and season. Cook for a few minutes, stirring occasionally until everything is hot and the raw spices are cooked out. Tip into a dish and keep warm in a low oven. Wash the sauté pan and set aside for cooking the eggs.
Melt the butter in a saucepan and when it starts to bubble add the sage leaves and cook until the butter turns a golden brown and smells nutty. Add the lemon juice, swirl the pan and remove from
Heat the sauté pan with a little oil and fry the eggs until done to your liking.
Combine the yoghurt and garlic and season.
To assemble: Divide the yoghurt between plates and spread evenly with the back of a spoon.
Top with the chorizo mixture then a fried egg. Spoon the warm sage leaves and butter over the top and a grind of black pepper and salt. Serve immediately with grilled bread.
Cook’s tip: When cooking mushrooms keep the pan very hot so they brown rather than stew in their juices.