Chorizo and eggs is one of my favourite things for breakfast. I think Breakfast is the most important meal of the day, but I also think that Breakfast food is just the best! That’s why you would have seen me going on about breakfast and brunch quite often… I made this recently by adapting a simple “Shakshouka” recipe and spicing it up with chorizo. Instead of allowing the eggs to cook in the same pan I decided to bake them for a slightly different texture. However you can save yourself a bit of time and some washing by simply cooking the eggs in the same pan over a medium heat instead of in the oven.
Spanish baked eggs
Serves 2 | Prep 10 minutes | Cook 20 minutes | Easy | Gluten Free
- 1 tsp olive oil;
- 70g cooking chorizo ring, halved and sliced;
- 1 small red onion, chopped;
- 1 pepper, diced;
- 400g can chopped tomatoes;
- 1/2 tsp smoked paprika;
- 2 eggs;
- 2 tbsp fresh parsley, chopped.
Heat the oven to 180C fan. Heat the olive oil in a deep frying pan. When hot, add the chorizo and cook until it starts to crisp. Add the onion and cook until slightly softened. Finally, add the pepper, smoked paprika and chopped tomatoes and cook for 10 minutes. Transfer to a small-medium baking dish, crack the eggs on top and bake for 10 minutes until the eggs set. When ready to serve, sprinkle with chopped parsley and crusty bread.