Jose Pizarro served up Pan Fried Cod with Chorizo, Wild Mushrooms and Poached Egg on Sunday Brunch.

The ingredients are: 6 tablespoons olive oil, 300 g wild mushrooms such as níscalo (saffron milk cap) mushrooms or girolles, 1 garlic clove, finely sliced, 200 g stale bread, diced, 200 g chorizo, diced, 150 g tomatoes, chopped, 4 cod fillets (about 200 g each), 4 free-range eggs, handful of flat-leaf parsley, finely chopped, sea salt and freshly ground black pepper.

See recipes by Jose in his book titled: The Spanish Home Kitchen: Simple, Seasonal Recipes and Memories from My Home available from Amazon now.