- 4 small cooking chorizo, halved lengthways
A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 4 eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 2 tbsp mayonnaise
- 4 flatbreads
- 4 handfuls rocket
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
- 1 tbsp capers, drained
Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…
Put the chorizo into a cold frying pan over a low heat, then gradually increase it. Fry until cooked through and beginning to crisp.
Lift the chorizo out of the pan, leaving behind just enough oil to stop the eggs sticking. Crack the eggs into the pan and fry them how you like them (an almost-set yolk is best if you want to avoid any drips!).
Spread some mayo over each flatbread, add a handful of the rocket and a few capers with two halves of chorizo to each. Put the egg on top, then fold up the end and the two sides before tucking in.