Michael Weldon is a chef and Coles ambassador.
He is also a TV personality and has appeared on various shows over the years, including Farm to Fork and Masterchef.
On Thursday, he appeared on Sunrise for Cooking With Coles, showcasing his delicious recipes.
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Recipe below:
Chorizo Baked Eggs & Sourdough
Serves 2-4
Prep 10 mins
Cook 25mins
Ingredients
2 chorizo, diced
1 brown onion, diced
1tsp cumin seeds
1tsp chilli flakes
1 jar Leggo’s Bolognaise w Chunky tomato, garlic and herbs tomato sauce
1 yellow capsicum, sliced
1 red capsicum, sliced
1 bunch of parsley, sliced finely
Sea salt
Black pepper
Olive oil
6 eggs
6 slices of Coles Finest Sourdough, toasted or grilled
Your favourite hot sauce
Method
In a frypan over a medium high heat cook the chorizo until the oil is released and it is caramelised. Add in the onion with a punch of salt and good crack of black pepper, cook off until slightly softened. Add in the cumin powder and fry off.
Add in the Leggo’s Bolognaise sauce, rinse the jar out with water and add as well. Bring up to the boil then add in the capsicum and reduce to a simmer, cook for 5 minutes.
Makes a 6 dents in the sauce with a spoon. Crack the eggs and drop into the dents in the sauce. Cover with a lid and cook for 5 minutes until the eggs are just cooked.
Add the parsley and a drizzle of extra virgin olive oil.
Serve the baked eggs on a bowl with the bread on the side and a dash of your favourite hot sauce if you like a bit of extra heat.
Cheats Shepherd’s Pie
Serves 4
Prep time – 5 minutes
Cook time – 25 minutes
Recipe Ingredients
1 tablespoon Coles Classic Olive Oil
500g Coles Lamb Mince
2 Tablespoons Coles Worcestershire Sauce
500g jar Leggo’s Bolognese Pasta Sauce
1 cup frozen Birds Eye Garden Pease
2 x 400g packets frozen Birds Eye SteamFresh Potato Mash with Butter
Method
Step 1: Heat oil in a large non-stick frypan over high heat. Add mince and cook for 8-10 mins or until browned.
Step 2: Add Worcestershire sauce, Leggo’s Pasta Sauce and frozen Birds Eye Peas. Simmer for 2 minutes.
Step 3: Transfer mixture to a 1.65 litre capacity backing dish and top with cooked Birds Eye Potato Mash. Heat under a preheated grill for 8–10 mins until golden.
Serve with your favourite steamed greens