2 Serves
15 Mins
In a mixing bowl, combine the fresh tomatoes, diced onion, and fresh thyme. Season with salt and pepper to taste, then drizzle with the red wine vinegar and extra virgin olive oil. Toss gently and set aside to allow the flavors to meld.
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SpanishVitamin E
4 mg / 15 mgVitamin K
1023 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
176 µg / 400 µgCalcium
464 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
175 mg / 420 mgPhosphorus
226 mg / 1,250 mgPotassium
953 mg / 4,700 mgSodium
406 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
5 g / 28 gSugar
2 g / 50 gSaturated Fat
6 g / 20 gCholesterol
32 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Place a non-stick skillet over medium-high heat. Add the chorizo slices and fry until they are golden brown and crispy on both sides, ensuring the fat has rendered out.
Arrange the tomato mixture on serving plates and top with the hot, crispy chorizo. Drizzle a small amount of the rendered chorizo oil from the skillet over the tomatoes before serving.
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Nigerian