The creamy tomato sauce and poached egg make for a hearty breakfast (or lunch!), while the chunks of chorizo bring the dish a bold, spicy flavor. If you want to take your breakfast game to the next level, you can even make your own chorizo at home.

How To Make It:

1. Heat a skillet over medium heat and add the ghee and diced chorizo, cook, turning regularly for 5 minutes or until golden brown. Add the tomato puree and parsley to the skillet, allow to simmer for 5-6 minutes or until the tomato sauce has reduced. Season with pepper.
2. Place the eggs into a poaching cup/pod. Fill a saucepan roughly 1.5 inches deep with water, bring to simmering point then add the eggs. Cook for 3-4 minutes or until cooked to your liking.
3. Serve the chorizo in tomato sauce on a plate, topped with a poached egg and diced avocado.

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