This is a great breakfast dish made from organic free range eggs, chorizo and vegetables bought at the Moggill Markets at Brookfield. The Moggill Markets in Brisbane happen twice a month at the Brookfield Showgrounds, and the quality and variety always inspire fresh ideas. This recipe serves two, but can easily be adapted to serve three to four by adding more eggs and other ingredients. Enjoy!
1 small leek chopped (or use sliced red onions or spring onions)
3 large eggs, preferably organic and free range
Half a small chorizo sausage (I bought mine from the Moggill Markets where there is amazingly good salami available) – chopped bacon or any leftover meat would also be good
Quantity of pumpkin (cooked) – mine was left over from roast vegetables the night before – you can also use potato or sweet potato
Small handful chopped sundried tomato
Handful baby spinach (optional)
Small handful pinenuts (optional)
Heat oven or grill on moderate heat (180 degrees or a little less). Gently whisk the eggs in a bowl and put aside. Sauté the leek in a little butter and olive oil in an oven proof frying pan.* Add the chopped cooked pumpkin and allow to gently colour. Add the chorizo and cook a little longer, than scatter over the pinenuts to brown slightly, and add the chopped sundried tomato to heat through. Lastly add the baby spinach leaves and cook very briefly until wilted. Pour over the eggs and allow the bottom to set, then put the pan in the oven or under the grill for a few minutes to set the top. Check constantly that it doesn’t overcook, as you only want to gently set the egg, not burn the spinach or other vegetables.
The whole dish takes around 10 minutes to prepare, and is a great way to use up leftovers.
* If you don’t have a heat proof frying pan (eg Scan Pan), you can easily finish it off on the stovetop by covering the pan with a lid or some foil. As with the oven, check frequently and don’t over-cook.