This recipe was created by Timothy Dela Cruz, former head chef at Jason Atherton’s Pig & Palm in Cebu in the Philippines and Masterchef: The Professionals contestant. Tim is now head chef at Odos restaurant on Barnet High Street.

 

 

Serves 3-4

2 medium white onions, cubed

2 garlic cloves, roughly chopped

80g chorizo, diced

1tbsp sweet paprika

1tsp chilli flakes

350g pre-boiled and sliced Jersey Royal potatoes

1 can chopped tomatoes

50ml water

Juice of 1 lime

4 eggs

100g halloumi, diced

Rapeseed oil for cooking

Salt and pepper to taste

 

1. Preheat the oven to 200 degrees.
2. In a medium-sized ovenproof pan, sauté the onions and garlic, then add the chorizo. Once the chorizo has released its natural oils, add the paprika and chilli flakes and sauté for about 3 minutes.
3. Add the potatoes and cook for about 5 minutes.
4. Add the chopped tomatoes and water. Season and bring to the boil. Once boiled, add the lime juice, then the halloumi.
5. Make a well and crack in the eggs and simmer for about 2 minutes.
6. Pop it in the oven at 200 degrees for about 8-10 minutes until the eggs are cooked.
7. Garnish with coriander and serve with sourdough bread and yoghurt.