Round-to-ours

Round to Ours

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Jackson & Levine invite you Round to Ours

26 May 2017 |

'Laura Jackson and Alice Levine’s new book will define how millennials throw dinner parties' - The Times

The new cookery book Round to Ours by Laura Jackson and Alice Levine (aka Jackson & Levine) hit the shelves last week. Combining delicious recipes and tips and tricks for styling, decorating and sound-tracking a memorable dinner with friends, Round to Ours is a beautiful addition to your kitchen shelf or your bedside table for late night foodie reading. Filled with stunning photography by Kristin Perers this book will give you serious table decoration envy!

Skillet Eggs & Chorizo

1 tbsp olive oil
150g cooking chorizo, skin removed, broken into small pieces
2 jalapeños (from a jar), finely chopped
4 garlic cloves, crushed
2 x 400g tins chopped tomatoes
2 tsp caster sugar
1 tsp chipotle chilli flakes
4 eggs
60g feta, crumbled
2 large handfuls of flat-leaf parsley, roughly chopped
sea salt and black pepper
sour cream, to serve (optional) 

 

Pour the olive oil into a large frying pan (25–30cm) and set over a medium heat. Add the chorizo and cook for about 5 minutes, until it starts to turn golden and release its fat, then add the jalapeños and cook for a minute.
Stir in the garlic then tip in the tomatoes and turn up the heat to get them really hot and bubbling. Add the sugar and chilli flakes. Leave the tomatoes to bubble and lose a bit of their moisture, for about 5 minutes. Stir and season with salt and pepper to taste.
Make 4 wells in the mixture and crack an egg into the middle of each well. Leave to cook gently until the white is solid.
Sprinkle over the feta and parsley and serve with a dollop of sour cream on top, if you like. 

Jackson & Levine will be speaking at the Hay Festival on 1st June.

Round to Ours by Jackson & Levine is available to buy in good shops that sell books and on Amazon.