Hangover Eggs

Eggs in a spicy broth. The idea came from trying to make an ordinary sausage taste like a chorizo. In fact this is better than chorizo with eggs – it’s milder and easier on the stomach but still has the kick of smoked paprika and chilli. The dish really needs some chicken stock – if you don’t have fresh stock use a can of chicken consomme or a stock cube. 

1. Put the shallot in  pan with the stock and bring to a simmer, add the herbs if using and the tomato paste and sugar. Simmer whilst the sausages are cooking – it should reduce to about half a cup.
2. Fry the sausages until done or nearly done. Cut the sausages into chunks and fry again to lightly colour.
3. Drain the fat from the sausage pan and strain the stock into the pan. Add the paprika to taste and the vinegar. Let the liquid simmer and reduce a little.
4. Fry the egg in some butter and toast some bread.
5. Put the egg on a plate and add the sausages and broth. Add chopped chives and serve with toast. Season to taste.