2 large free range eggs
an inch chunk of chorizo, or a similar garliky, spicy sausage, diced
a half bowl of diced seasonal vegetables
half a clove of garlic per person (optional) minced finely
some halved cherry tomatoes or half a gnarly beef tomato/marmonde tomato chopped
chives/spring onion/red onion sliced finely
protein (prawns/cooking sausage/cold chicken/cold fish/cooked shelled mussels...)
If using bell peppers, char the skin over a flame and put in a bag to steam the skins off. Rinse and dice roughly.
Throw a large knob of butter and a splosh of olive oil into a heavy bottomed frying pan (skillet). when butter has melted, add chorizo and diced vegetables (but keep out peas and tomatoes if using).
Sweat until the veg have started to take a little colour and sweeten, but not enough to make them collapse. The chorizo oil, will have turned everything deep gold.
In another pan, fry your sausages in duck fat/lard/dripping/olive oil until done and then cut into chunks when they are just cool enough to handle and add to the veg. If using cooked meat, just dice and add to the veg at this point. Add peas if using and stir for 30 seconds.
Beat eggs with lots of black pepper and a pinch of salt in a bowl.
Scrape veg to one side of the pan and add the egg to the empty side. Cook over a medium heat, scraping the egg into curds, until the egg is 80% done.
Stir everything together and finish cooking the egg - remember it will continue to cook afterwards.
Dish up onto warm plates, garnish with chopped tomato and chives/spring onion/finely sliced red onion and another good twist of black pepper.
Spread out the papers and dig in!