1 chorizo sausage, chopped
½ tsp chilli paste (or 2 birdseye chillies, seeded and chopped)
1 red capsicum, chopped
400 g can chopped tomatoes
1 tbsp Worcestershire sauce
Salt and cracked black pepper, to season
500 g ricotta
200 g tub feta, crumbled
Fresh parsley, to serve
Toasted Turkish bread, to serve
- Preheat oven to 200°C. Heat a non-stick frying pan over a medium heat and cook chorizo for 1 minute. Stir in chilli paste and capsicum and cook for 4 minutes. Add tomatoes and Worcestershire sauce and stir to combine. Simmer for 5-6 minutes or until thick. Season.
- Spoon mixture into 6 x 1-cup capacity ceramic dishes. Divide ricotta between dishes in large pieces, then sprinkle with feta. Break an egg over each. Put dishes on an oven tray and bake for 15-20 minutes or until eggs are cooked. Sprinkle with parsley. Serve with toasted Turkish bread, cut into fingers for dipping.