This week I have another recipe from fellow foodie Jen Pomeroy (www.themodernmess.com).

Jen’s created a lovely brunch option for special mothers on Mothers Day, you can’t beat this Crispy Agria & Chorizo with Eggs, Smokey Tomato Sauce, Labne & Herb Salad. This recipe is equally good as a weekend brunch option for a crowd. With a little bit of prep before hand brunch can be ready in no time at all. I’ve also made this recipe for a light Sunday supper kind of meal, when you don’t want a big meal!

The labne and tomato sauce can be made the day before along with cooking the potatoes. Then simply crispy up the potatoes, warm the sauce and poach the eggs to serve. Omit the chorizo for meatfree and perhaps season the potatoes with smoked salt or add a little smoked paprika

Enjoy!

CRISPY AGRIA & CHORIZO WITH EGGS, SMOKEY TOMATO SAUCE, LABNE & HERB SALAD

Recipe by Jen Pomeroy - The Modern Mess

INGREDIENTS

1kg Agria potatoes (more if you’re hungry!)
2 red onions, cut into wedges 
6 garlic cloves, whole 
2 - 3 tbsp olive oil
salt 
1 - 2 chorizo, sliced length ways then sliced again

To Serve
Labne or thick Greek yoghurt 
Smoky tomato sauce – see below 
lemon wedges 
sumac and chilli flakes 
4 - 8 eggs, poached or if you’re cooking for more than 6 people I would do herby scrambled eggs instead of poached

Smokey Tomato Sauce
2 - 3 tbsp olive oil
1 onion, finely chopped
1 carrot, grated or 100g pumpkin grated
3 cloves garlic, sliced or grated 
1 heaped tsp sweet smoked paprika 
1 tin tomatoes, plus half a tin of water 
Salt

Optional:
vinegar & sugar
chipotle chilli or chilli flakes or harissa

METHOD

Peel the potatoes and cut into large dice. Place in a saucepan, cover with cold water, season with salt and bring to the boil until half cooked. Drain well. This step can be done the day before.

Heat the oven to 180 - 200 °C. Toss the half-cooked potatoes with the onions, garlic cloves, olive oil and place in a hot oven. After 20 minutes add the chorizo and cooking for a further 15 - 20 minutes or until the potatoes are crispy and golden.

Spoon the roast potatoes and chorizo onto a plate, then add dollops of labne and smokey tomato sauce. Top with a poached egg or two and a side of herb salad. Finish with a sprinkle of sumac and lemon wedges. Plus some chilli flakes if you wish.

Herb Salad
I use about 1 - 2 cups of parsley, mint, coriander and dill, mixed together with 2 large handfuls of cress or rocket.

Smokey Tomato Sauce
Heat 2 - 3 tbsp oil in a small saucepan, add the onion, carrot, and garlic. Sauté for about 10 minutes or until soft. Add in the paprika and cook out for a minute, then add the tomatoes and chilli if using (see below).

Bring to a simmer and cook for 20 - 30 minutes. Once cooked blitz sauce briefly in a food processor or with a stick blender. Check seasoning and serve as above.

Depending on the tomatoes you may need a touch of vinegar or a pinch sugar or both to enhance the flavour!

For a spicy version add ½ - 1 chipotle chilli in adobe sauce or a pinch chilli flakes or a squeeze of harissa. Alternatively, just add hot sauce on top, that’s always good!

Serves 4