Ingredients
1 tbsp olive oil
1 onion, finely sliced
240g sliced chorizo
2 red pepper, finely sliced
2 orange pepper, finely sliced
2 cloves garlic, crushed
1 tsp smoked paprika
2 x 400g can chopped tomatoes
200ml water
4 eggs
Chopped parsley, to serve (optional)
Suitable for:
The Method
Select the SAUTE function and the CRISPY program and press START, then add the olive oil and allow to heat. Add the chorizo and onion and fry for 4-5 minutes until soft.
Add the peppers and continue to cook for 4-5 minutes until softened.
Add the tomatoes and water mix together then press BACK to cancel the program.
Put the lid on and close the pressure valve then select the PRESSURE COOK function, select CHILLI VEG and adjust the time to 10 mins, then press START.
When the program has finished we recommend the SLOW RELEASE method before opening the pressure valve and removing the lid.
Make four wells in the sauce and crack an egg into each.
Close the lid and make sure the pressure value is in the open position. Select the Multicook function, select Egg poached and adjust the time to 5 minutes, and the temperature to 100°C and press START.
When the program has finished, remove the lid, the eggs should be set but the yolks still runny. Poach the eggs for a further 2-3 minutes if they need longer/prefer your eggs more set.
Serve sprinkled with chopped parsley and crusty bread on the side.
