Tatsoi with chorizo, shiitake and porcini mushrooms and eggs

I found this really interesting vegetable at the nursery the other day. It's called Tatsoi. Almost looks like a very mini baby spinach leaf and grows in little clusters. I planted some in my veggie garden and I have incorporated it into breakfast this morning. I have never seen this in the local shops, so unless you are keen to grow your own, baby spinach leaves would also work just fine.

I first sliced some porcini mushrooms and broke a few shiitake mushrooms into individual stems. Then slice a few pieces of spicy chorizo sausage and wash your Tatsoi leaves. 

Then, fry the chorizo and the mushrooms together with a small knob of butter in a non stick pan. The chorizo must get golden and slightly crispy on the edges.

Then, remove the chorizo and the mushrooms from the pan (try and leave as much of the butter behind as you can), and throw in the Tatsoi leaves. 

You must cook them gently for about 30 seconds, until they just start to wilt a little. Then, crack four eggs on top of the leaves. 

Next, pop the cooked mushrooms and chorizo on top of the eggs, gently (don't break a yolk, like I did!). Then, cover the pan and allow the eggs to cook to your preference. 

Serve immediately with salt and pepper to taste. 

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