Baked eggs
No matter what you call this dish, it's always a winner.
Servings: 6
Ingredients
- 280 g chorizo sliced
- 2 tbsp olive oil
- 1 red capsicum finely diced
- 1 onion finely diced
- 3 garlic cloves cruhed
- 1 tbsp sweet paprika
- 1/2 tbsp cumin
- 1 tsp chilli flakes
- 400 g tinned whole tomatoes
- 1/2 cup water
- 1/2 tbsp brown sugar optional
- 7 eggs
- fresh parsley to serve
- 50 g feta to serve
- toasted sourdough
Instructions
- In a large deep-dish frypan on a high heat, bring the olive oil to heat. Add the chorizo to the pan and cook for 3 minutes on each side or until slightly charred and crispy. Using a slotted spoon, scoop out of the pan, ensuring you reserve the chorizo fat in the pan. Turn the heat to medium and add the capsicum, onion and garlic cloves to the pan with the olive oil and chorizo fat. Fry for 3 – 5 minutes or until the onion turns fragrant and translucent. Stir occasionally.
- Add the spices to the pan with a generous amount of salt and pepper and fry for 1 – 2 minutes or until fragrant. Add the tomatoes and water to the pan and the sugar if using. Bring to the boil then turn the heat to low - medium and simmer for 10 minutes.
- Crack the eggs into the pan, cover and cook for 5 – 7 minutes on a medium heat or until the eggs are cooked to your liking.
- Scatter over fresh parsley and feta and serve with toasted sourdough.
