Want a breakfast that'll fuel you for the day? These chorizo baked eggs are spicy, warming, and the perfect weekend breakfast.
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Serves
4
Feta
Parsley
Onion
Bell Pepper
Chilli
Garlic
Chorizo
Egg
Chopped Tomatoes
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content.
Serves
4
Feta
Parsley
Onion
Bell Pepper
Chilli
Garlic
Chorizo
Egg
Chopped Tomatoes
Unlock Mob Premium
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Step 1.
Preheat the oven to 180ºC/356ºF.
Step 2.
Finely chop the chilli, the onion and the garlic cloves. Cut the peppers into strips, and break the chorizo into little nuggets.
Step 3.
Add the chorizo to a big pan. Fry until crisp. Then add the vegetables. Fry for 6 minutes, until slightly softened, and then add your tinned tomatoes. Fill up both tins with water, and pour that in too. Give it a stir and let it bubble away. You want the sauce to be a thick consistency, so allow it to reduce by around a half.
Step 4.
Take the sauce off the heat and smooth out the surface. Then make little holes in the sauce and gently drop in the eggs, so the yolks stay intact.
Step 5.
Place the whole pan into the oven for 12 minutes.
Step 6.
Remove the pan, and add crumbled feta and parsley. Enjoy
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