4 Extra large tomatoes, 1 tbsp Moro Delicado Light Taste Olive Oil, 1 Chilli, deseeded, chopped, 2 Garlic cloves, finely chopped, 1 Chorizo sausage diced, 300ml Tomato juice, Pinch of salt and pepper, 4 Large eggs free range, 2 Slices jamon Serrano, torn, 2 tbsp Grated manchego cheese, Sourdough bread, to serve, Tomato Salad, 1 Punnet yellow teardrop tomatoes, halved, 1 Punnet cherry tomatoes, halved, 1 Black Russian tomato, quartered, ¼ Bunch mint, leaves picked, ¼ Bunch basil leaves picked, 1 tbsp Moro Primero Extra Virgin Olive Oil, Lemon Vinaigrette, 100ml Freshly squeezed lemon juice, 3tsp Freshly squeezed lime juice, Pinch of sugar, Salt and pepper, to taste, 200ml Moro Tradicional Olive Oil
Preheat oven to 180 degrees C (350 degrees F). Cut the tops and bottoms off the tomatoes to stop them from tipping over, and put the tops to one side. Scoop out and discard the pulp and seeds. Place tomato shells on an oven tray lined with baking paper.
Heat Moro Delicado Light Taste Olive Oil in a medium saucepan. Cook chilli, garlic and chorizo until golden. Stir in the tomato juice and cook for about 5 minutes or until thickened. Season with salt and pepper, and place in a jug for easy pouring. Spoon the hot mixture into the tomato shells, leaving room for the eggs. Crack an egg into each one and replace the tomato tops.
Cook in the oven for about 15 minutes or until tomato is tender and egg is set. Remove tops and sprinkle with jamon and cheese.
Meanwhile, to make tomato salad, combine all ingredients in a large bowl, and season with salt and pepper. To dress the salad, use lemon vinaigrette – put all ingredients, except salt and pepper, into a mixing bowl and whisk until emulsified. Taste and adjust seasoning to your own preference.
Arrange the dressed salad over serving plates and top it with baked tomato. Serve with sourdough for dipping!