Save to your scrapbook
Spanish baked eggs
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
2 tbsp olive oil
1 onion, finely sliced
120g pack Cooks’ Ingredients Diced Chorizo
1 yellow pepper, finely sliced
1 orange pepper, finely sliced
2 cloves garlic, crushed
½ tsp sweet smoked paprika
400g can chopped tomatoes
4 Burford Browns Free Range Eggs
½ x 25g pack parsley, chopped
2 slices country-style bread
1. Preheat the oven to 200°C, gas mark 6. In a frying pan, with an ovenproof handle, heat the olive oil, add the onion and chorizo, and cook for 4-5 minutes until soft. Then add the peppers and continue to cook for 2-3 minutes until softened. Stir in the garlic and sweet smoked paprika, cook for 1 minute. Then add the tomatoes. Lower the heat and simmer for 10 minutes, until the tomatoes are reduced slightly and softened.
2. Make four wells in the peppery sauce and crack an egg into each.
3. Place in the preheated oven to cook for 10 minutes until the eggs are set but the yolks are still runny. Scatter with parsley and serve with the sliced bread, toasted and drizzled with a little olive oil.
Typical values per serving:
This recipe was first published in February 2015.