Heaven is a river of golden yolk spilling over sweet onions and smoky chorizo.
Ingredients
- 1 tablespoon olive oil
- 4 red onions, thinly sliced
- 1 tablespoon raw caster sugar
- 60g baby spinach leaves
- 2 (250g) chorizo sausages, thinly sliced
- 1 sheet frozen puff pastry, thawed
- 4 eggs
- Mixed salad leaves, to serve
Method
- Step 1Preheat oven to 220C. Heat the oil in a large non-stick frying pan over medium heat. Add the onion and stir for 10 minutes or until soft and light golden. Add the sugar and stir for 5 minutes or until the onions are sticky and caramelised. Stir in the spinach for 1-2 minutes or until the spinach wilts. Season. Transfer to a bowl.
- Step 2Heat a non-stick frying pan over medium heat. Add the chorizo and stir for 5 minutes or until crisp. Transfer to a plate lined with paper towel. Stir into the onion mixture. Cool completely.
- Step 3Place the pastry on a baking tray lined with baking paper. Top with the onion mixture, leaving a 2cm border. Fold in the edges. Use the back of a spoon to make 4 shallow indents in the onion mixture. Bake for 15 minutes. Crack an egg into each indent. Bake for a further 5-10 minutes or until the pastry is crisp and golden and the eggs are cooked to your liking. Cut the tart into quarters and serve with the mixed salad leaves.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1796 kj
Energy
27g
Fat Total
11g
Saturated Fat
4g
Fibre
21g
Protein
287mg
Cholesterol
523.59mg
Sodium
10g
Carbs (sugar)
24g
Carbs (total)
All nutrition values are per serve
- Author: Jody Vassallo
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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