150 g of thinly sliced persimmon
Salt and black pepper
50 ml of extra virgin olive oil
Dried aromatic herbs (oregano, thyme, rosemary, sage)
80 g of finely chopped chorizo
2 eggs
2 slices of fresh bread or toast
150 g of thinly sliced persimmon
Salt and black pepper
50 ml of extra virgin olive oil
Dried aromatic herbs (oregano, thyme, rosemary, sage)
80 g of finely chopped chorizo
2 eggs
2 slices of fresh bread or toast
Season the tomato slices with a pinch of salt and another of black pepper
Heat half of the olive oil in a skillet and lightly fry the tomato slices
Sprinkle dried herbs to taste over them
Transfer everything to a plate and keep warm (for example, in the oven)
In an anti-stick skillet, quickly sauté the chopped chorizo with the remaining olive oil
Make some space by pushing the slices to the edge of the skillet, then place the eggs
Let it cook for a little while until the yolks are soft and the whites are pale
Pile everything on top of the warm tomatoes, sprinkle salt, and serve with bread or toast.
