Tom’s spinach, egg and chorizo skillet

Ingredients

• 1 tbsp olive oil
• 50g chorizo, sliced
• 2 leeks, trimmed and sliced into rounds
• 100g cherry tomatoes, halved
• 100g baby spinach
• 4 British Lion eggs
• 1/2 tsp chilli flakes
• 2 spring onions, sliced

Method

1.  Heat the olive oil in a large frying pan over a medium heat. Add the chorizo and cook for 5 mins, until crisp. Remove from the pan using a slotted spoon and set aside.

2.  Add the leeks and cook for 10-15 mins, until softened. Then add the tomatoes and spinach and leave to wilt for 1 min.

3.  Make four indents in the spinach mixture and crack an egg into each one. Cook for around 5-7 mins, until the eggs set – cover the pan towards the end to help the eggs cook.

4.  Once cooked, add the chorizo back to the pan, season the eggs and sprinkle over the chilli flakes and spring onions.