Try this little work, large impact breakfast recipe the next time you want a change from the standard bacon and eggs!

Crispy potato, chorizo and fried eggs.

(serves 2)

Ingredients:

500g potatoes, cut into cubes and fried till crispy in whichever way you please (I used an airfryer)

30ml olive oil

1 large onion, sliced

1 large tomato, grated

2 cloves garlic, grated

15ml Spur steakhouse spice (or any good steak seasoning that has a touch of cumin)

200g good quality chorizo, sliced

2 eggs

salt & pepper to taste

Method:

1. Fry the onions in oil over a medium heat. Take your time until they’re a pleasing golden colour.
2. Add the garlic and tomato and continue cooking gently until the whole lot is a lovely, jammy consistency.
3. Add the chorizo and heat through. Stir in the potatoes and season with the steak spice.
4. Make a space in the potatoes to fry your eggs. Break eggs into the pan and cook till they’re done to your liking.
5. Serve with toasted tortilla shards or just enjoy as is!

2020 might have had delgona coffee, banana bread and sourdough starters. But in 2021 this baked feta and tomato recipe by food blogger and artist Jenni Häyrine not only broke the internet, but supposedly caused a feta shortage in Finland! So naturally with nothing but socially distanced time on my hands I had to see for myself whether something so simple is really worth all the hoo-ha. And in short yes. Yes it is. It’s easy. It’s cheap. It’s meat free. And like a French toast omelette it is infinitely better than the sum of its parts.

Just a few notes:

• The original recipe calls for cocktail tomatoes. I couldn’t find at the only shop I could bother to go to that day, but they had some perfectly ripened, impossibly red beefsteak tomatoes so I just chopped those up.
• I used traditional Greek style feta. This resulted in a caramelised, crumbly texture that was just gorgeous and still made for a creaminess to every bite. Danish feta would give you a creamier consistency overall.
• The secret to success here (for my taste at least) is confiting the tomatoes till they’re gorgeously jammy. So don’t be scared to push your scarlet beauties to the edge of their endurance and don’t skimp on the olive oil!
• The original recipe calls for 500g pasta, which I found a bit much for the tomatoes. I reduced it by 40%. Like with all good pastas, adding some of the cooking liquid to the sauce will bring the whole thing together, so remember that before you strain the lot!
• You can add grated or chopped garlic to the recipe, but I love the subtle and sweet flavour that roasting whole cloves of garlic imparts.