Steven's Spanish Eggs

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I've been working on this recipe for ages, but I think I've finally got it! I first tasted 'Spanish Eggs' at a cafe in Southbank, Brisbane whilst on my work experience with Nigel. I don't remember too many details about that original dish except that it was served on sour dough bread, had one really massive free-range fried egg, had a very nice topping and a slice of Swiss cheese was to be found wilting on top. I couldn't believe how good it tasted so I've been working on recapturing that feeling ever since - and now I think I'm pretty close to that original sensation.

I have served this a number of times for breakfast, but it's probably better suited to a brunch or lunch.

Here's what you need (to serve four):

• Turkish bread: one of those long ones you can get from the supermarkets
• 4 large eggs (either the 700g or 800g varieties)
• 2 diced Chorizo sausages
• 4 rashes smoked bacon diced
  
• 1 finely diced red onion
• 1 can of diced tomatoes
• Fresh basil leaves finely chopped
  
• Balsamic Vinegar
  
• 1 Minced garlic clove
  
• 1 tbsp olive oil
• salt and pepper to taste

Here's what you do:
Slice the turkish bread into four sections and then halve length ways. Either toast in the oven or use a sandwich maker/press.

Fry the eggs sunny side up, serve them on the toasted turkish bread.

In a heated non-stick pan, add the olive oil and garlic. Then add the diced red onion and fry until the onion is soft. Remove the onion and garlic and set aside temporarily. Fry the smoked bacon and diced Chorizo sausages until fragrant, then return the onion and garlic for a further few minutes. Add the diced tomatoes and basil leaves. Season with salt and pepper to taste.

Once the tomato mix is ready, gently spoon the right amount on each fried egg. Add a small dash of balsamic vinegar over the top and serve with the other half of the toasted turkish bread lying off the top (as pictured above).

For something different:
Use a balsamic vinegar reduction for a sweeter touch. Simmer some vinegar in a pot until reduced to a syrup consistency. Beware because this can stink up your whole kitchen!

Add a slice of Swiss cheese to the top just before serving.

Let me know how you find this recipe and enjoy :)

Another version I attempted at YF Committee Retreat earlier this year...