Ingredients

• 2 Tbsp. sunflower oil
• 4 medium sized tomatoes, chopped
• 1 tsp. chilli flakes
• 2 to 3 shallots sliced
• Garlic 4 cloves, finely chopped
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• Salt and pepper to taste
• 50g tomato paste mixed with 60ml hot water
• West Peak Meats Chorizo cut into slices
• 2 Tbsp. Golden syrup

Prepare scrambled eggs

Crispy bread for serving

Method

Heat the sunflower oil in a pan over medium heat and add the shallots, tomatoes, garlic and chilli flakes and cook for 5 minutes, add the cumin, coriander and salt and pepper to taste.  Cook for another 2 minutes.  Add tomato paste mixed with hot water.  Add the golden syrup and stir through.  Place the lid on the pot and set aside.

In a separate pan, fry and cook the chorizo for about 5 minutes.

Prepare scrambled eggs, but press the egg flat and divide into bigger pieces rather than smaller scrambled egg pieces.

Serve the tomato relish with fried chorizo, scrambled eggs and crispy bread.

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