Method

Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Chorizo mix: Place saucepan on medium-high heat and add a drizzle of olive oil. Add the onion and chorizo and cook for 5 minutes until golden. Add the garlic and smoked paprika and cook for 1 minute. Then add the tomatoes and cook for 2 minutes until softened, before adding the red spinach and cooking for a minute until wilted. Keep warm.

Step 3

Courgettes: Using a box grater, grate the courgettes coarsely and use your hands to squeeze out any excess liquid.

Step 4

Fritters: Mix together the eggs (see quantity above for the fritters), the courgettes, parsley and almond flour. Place a pan on medium-high heat and add a few glugs of olive oil (enough to coat the base of the pan). Divide the mixture into 2 fritters per person. Scoop it up with a spoon and slide it into the pan, no overlapping, once the pan is hot (the oil should be bubbling slightly and the fritters should sizzle when they hit the pan). The mixture will hold together as it cooks, so leave it to cook for 2-3 minutes before flipping it over. Use a spatula to gently turn over the fritter and cook for another 2-3 minutes on the other side, until golden. Remove the fritters from the pan and place them on a paper towel to drain any excess oil. Season with salt and pepper to taste.

Step 5

Fried eggs: Place a pan on medium-high heat and add a little olive oil and a knob of butter. Once the pan is hot, break the egg and slip into the pan, one at a time. Fry sunny side up for 2 minutes until the white is set and the yolk (yellow part) is still runny. Season with salt and pepper to taste.

Step 6

Serve the chorizo mix with the fritters and the fried egg. Top with the chillli slices (optional) and serve the Carb Smart Sweet Chilli on the side.