- 1 tablespoon coconut oil, ghee or olive oil
- 1 chorizo sausage (about 200 g /7 oz), make a small incision and peel the skin off
- 1 medium brown onion, sliced
- 1/2 large red pepper (capsicum, you can use red and green), diced
- 1 garlic clove, peeled and diced finely
- 1/2 tsp sweet paprika
- 1/2 teaspoons sea salt
- Pinch of pepper
- 7 eggs
- 1 Roma tomato, sliced thinly
- Fresh basil, for garnish
- Heat coconut oil (ghee or olive oil) in a large frying pan over medium-high heat.
- Slice half of the chorizo sausage into small round slices and chop the other half into small cubes. Fry the round slices on both sides first and remove to a plate with some paper towel. We will add this on top later. Reserve the fat from the chorizo in the pan.
- Chop and slice onion, garlic, and red peppers. Add to the frying pan together with the rest of the chopped chorizo sausage. Cook over medium heat until softened, about 3-4 minutes, then add paprika, salt and pepper, and stir.
- Whisk 6 eggs with a pinch of salt in a bowl and leave one egg whole. Make sure the onion and chorizo mixture is spread evenly in the pan and pour the egg mixture over the top.
- Place tomato slices and pre-cooked chorizo slices on top. Make a little well in the middle and crack the last egg, keeping the yolk in tact. Cover with a lid and cook until the top layer of the frittata is 80-90% done, 2-3 minutes. Take the lid off and leave on the heat for another minute or so. You know it’s ready when most of the egg mixture is cooked through (it’s okay if it feels a little undone on the top, as it will keep cooking on your plate). You can stick it under the grill for 30 seconds to a minute to finish cooking.
- Grind some black pepper and scatter a few fresh basil leaves for garnish.