Otherwise known as the Vaguely Spanish dish. It was great for a freezing cold day that saw the last trip ever in the Triumph Dolomite. You and your Dad went to the appropriately 1970s Get Carter car park for one last look, and then we all piled in to pick up Clare from the station. Goodbye Triumph, it was nice knowing you.
You'll need:
an egg per person (or two, if you're really really greedy)
a couple of handfuls of red lentils per person
a tin of tomatoes
lots of chorizo, chopped into thick chunks
an onion, finely sliced
a clove of garlic
a teaspoon of smoked paprika, a little thyme, salt and black pepper
Stick the oven on at about 180 degrees C.
Cover the lentils with boiling water, and cook for 10 minutes or so, until they're no longer hard. In the meantime, fry the onion and garlic in a little olive oil until they're translucent. Add the tin of tomatoes and the herbs/spices to the onions, and leave to simmer for 10-15 minutes.
Drain the lentils, and chuck into the tomato sauce. Add the chunks of chorizo, and make sure it's mixed up well. If you wanted, you could leave out the chorizo to make a vegetarian version - you could add chickpeas or some haricot beans at this point to make it a little more substantial.
Put everything into an oven-proof dish. Make little dips/wells in the top, and break an egg into each. Shove in the oven for 20-30 minutes, until the eggs have cooked. Keep an eye on them, as overdone eggs are revolting.
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