Ingredients

4 eggs
Sea salt and freshly ground black pepper
Turkish bread, to serve
1 tablespoon olive oil
1 small red onion, finely chopped
2 garlic cloves, finely sliced
1 cup/120 g chorizo, cut into 4-in./5-mm slices
14-oz./400-g can plum tomatoes
1 tablespoon balsamic vinegar
1½ teaspoons soft brown sugar
¼ teaspoon hot red pepper/dried chili flakes
2 star anise 1 x 2-in./5-cm strip orange rind, pith removed
12 basil leaves, roughly torn
Aussies know a thing or two about boozing. Thankfully, their top cafe culture means they know lots about ace hangover dishes like this one.

Instructions

1.To make the Chorizo Sauce, put the oil in a large, heavy-bottomed skillet/frying pan set over a low-medium heat and gently sauté the onion for 7-10 minutes until soft and translucent, but not colored.
2.Add the garlic and chorizo, and cook until the chorizo starts to brown and release its oils.
3.Add ¼ cup/60 ml of water and all the remaining ingredients except the basil. Season to taste turn up the heat, and bring the mix to a boil.
4.Immediately reduce the heat and simmer for 20-30 minutes, until the sauce is thick and glossy. Remove from the heat, discard the star anise and orange rind, stir in the basil, and set aside.
5.Preheat the oven to 350°F/180°C/Gas 4.
6.To prepare the mushrooms, melt the butter and olive oil in a skillet set over a medium heat.
7.Add the sliced garlic and cook gently for 2-3 minutes, then remove the pan from the heat.
8. Put the mushrooms on a greased baking sheet and spoon over the garlic- infused butter. Cover with foil and bake in the oven for 15-20 minutes until tender.
9.To make the Lemon Crème Fraîche, combine the ingredients in a bowl, cover, and set aside. Return the Chorizo Sauce to a low heat and gently reheat.
10. Add the Baked Mushrooms to the pan, ensuring they are evenly distributed and half submerged in the sauce.
11.Make four holes in the sauce with a spoon and crack in the eggs. Cover and cook gently for 15-20 minutes until the whites are set and the yolks still a little runny.
12. Season and serve with Turkish bread and the Crème Fraîche.

Aussies know a thing or two about boozing. Thankfully, their top cafe culture means they know lots about ace hangover dishes like this one.

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