Chorizo twist on Turkish eggs for breakfast.
Heat a skillet or frying pan with lots of olive oil, throw in chorizo, mushrooms, tomatoes (fresh or canned), and shallots. Fry until the chorizo releases its yummy juices then add 1 teaspoon of tomato puree. Make space in the middle and drop desired amount of eggs into it. Cover with lid until eggs cooked to your desire. Season with salt and pepper then sprinkle with parsley. Top with Greek yoghurt if desired. Best served with sourdough to soak up all its goodness.