| 1 tablespoon olive oil |
|
|
cook over medium heat 5 minutes or until softened and beginning to colour |
Cook over reduced heat for 5 minutes, without stirring. Then, place under a grill and cook 4–5 minutes or until eggs are set. |
Leave to stand 5 minutes. Turn out onto a board and cut into quarters. |
| 1 medium onion |
finely chopped |
| 2 small capsicums, one red one yellow |
thinly sliced |
| 300g celeriac |
peeled, cut into 2cm chunks |
put in boiling water, return to boil, cook 5 minutes; drain well |
|
cook, stirring, for 3 minutes |
| 40g chorizo |
finely chopped |
| 10g flat leaf parsley |
finely chopped |
mix |
|
pour over |
| 6 eggs |
beaten |