Chorizo and Red Pepper Tartlets

Starter, lunch or party

1. 1

   Heat oven to 180°C | Gas mark 4
   
   Make up your pastry and then roll out to a thickness of 5mm on a floured surface.
   
   Line 4 greased tart moulds as neatly as you can.
   
   Place double thick cling film over the tartlets carefully pressing down into them then fill with baking beans or rice.
   
   Cook for 20 minutes to firm up the pastry.
   
   Remove film and beans/rice and place the tartlets in the oven for a further 5 minutes.
   
   In a frying pan add some oil over a medium heat. Place all uncooked ingredients except the eggs into the pan and cook for 10 minutes until softened and the edges have started to catch. Add the oregano at the last minute.
   
   Trim the tops of the pastry cases using a sharp knife unless you want a rustic look.
   
   Fill the cases with the filling leaving a hole in the centre where the egg will go.
   
   Crack an egg into each tartlet, placing them into the oven and bake for 15 minutes which will produce yolks similar to a soft boiled egg.
   
   Serve with mixed leaves dressed with balsamic vinegar.