Cooking with Herbs - Hayden Quinn's Tomato Breakfast Salad with Chorizo, Herbs, Eggs and Toast

Difficulty: Easy Cooking Time: Less than 15 minutes Serves: 4


1 tablespoon olive oil

300g chorizo sausages, randomly chopped ('rustic' is the word)

1 clove garlic, finely sliced

1 red bird’s eye chilli, finely sliced

¼ cup oregano leaves

1 tablespoon red wine vinegar

400g baby heirloom tomatoes, chunkily chopped

100g yellow beans, trimmed and chopped

1 tablespoon extra virgin olive oil

½ cup fresh basil leaves, torn

2 tablespoons roughly chopped flat-leaf parsley

4 thick slices sourdough bread, toasted

4 eggs, fried


1. Heat the oil in a medium heavy-based frying pan over medium heat. Add the chorizo and cook, turning often, to get a nice dark, crisp crust on the outside of each piece.

2. Add the garlic and chilli, and cook, stirring often, for 1 minute. Add the oregano leaves and cook, tossing, until slightly crispy, but take care not to burn the garlic. To stop the cooking, splash in the vinegar. Remove from heat and allow to cool slightly.

3. Toss the tomatoes, beans, olive oil and another splash of vinegar together in a bowl. Add the chorizo mixture (along with pan juices) and toss gently to combine. Fold in the herbs. Serve on crusty sourdough toast, topped with fried eggs.

Image and recipe courtesy of Hayden Quinn for series Surfing the Menu