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Sitter as we speak och avnjuter en "hållkäften"god postworkout lunch. Fick receptet från Masterchef igår när de lagade frukost.

As we speak I'm enjoying a "shut up" delicious postworkout lunch. Got the recipee off Masterchef last night when they made breakky. 

Chipoltle Salsa: ( 4 servings) 

2 red capsicums

3 tomatoes

3 cloves garlic

olive oil

1 chorizo sausage, sliced 5mm thick

1 red onion, finely chopped

1 teaspoon cumin powder

1 teaspoon smoked paprika

½ cup tomato puree

1 teaspoon honey

1 tablespoon red wine vinegar

2 chipotle chillies

1 can black beans, rinsed

4 eggs

To make the chipotle salsa, Place tomatoes, capsicum, garlic and olive oil on a roasting tray, season with salt and place in the oven. Cook until softened, about 30 minutes. Remove from oven, allow to sit covered with foil for 10 minutes then peel and roughly chop. Set aside.

Place the chorizo in a frypan and place over medium heat, cook until it starts to brown about 3 minutes. Add the red onion and cook until translucent, about 3 minutes. Add the cumin and paprika and cook until fragrant. Add the reserved, chopped roasted tomatoes, capsicums and garlic, tomato puree, honey, red wine vinegar and chipotle chillies and stir to combine. Bring to a boil, lower heat and allow to simmer until reduced and thickened, about 6-7 minutes. Season to taste, add the black beans and stir to combine. Create 4 holes in the salsa, break an egg into each one, cover frypan and continue cooking salsa until eggs are cooked through but yolks are still runny, about 3 minutes.