Watch Cook-In on Wednesdays at 8:30pm on RTÉ One.


Serves 2
Prep Time: 15 minutes
Cook Time: 30 minutes

  • 4 large free range eggs
  • 1 clove garlic, sliced
  • ½ onion, diced
  • 50g chorizo
  • 2 tins chopped tomatoes
  • 1 jar roasted red peppers
  • 1 tin chickpeas
  • 100ml sesame oil
  • Salt
  • Lime juice
  • 1 tbslp harissa paste
  • 4 slices sourdough


  1. Preheat your grill oven.
  2. Heat a heavy based pan and add some oil. Add the garlic and onion and sweat off until softened.
  3. Dice the chorizo and add to the pan. Add the tinned tomatoes and sliced peppers and cook over a low heat for 15mins.
  4. Once a sauce has formed, remove from the heat and create 4 holes using a spoon.
  5. Crack the eggs into the holes and return to the heat to cook. Cook the eggs for 2mins on the heat and 1 further minute under the grill so the eggs remain runny.
  6. To make the hummus, add the chickpeas, sesame oil, lime juice, salt and harissa paste to a blender and blend to a paste.
  7. Toast the sourdough and smear with the hummus. Serve alongside the baked eggs in the middle of the table.