Name: Cheesy baked eggs with tomato and chorizo
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1
Ingredients: 9.20 gm olive oil; 1 red onion, finely chopped; 2 chorizo, coarsely chopped; 2 garlic cloves, crushed; 1.25 gm smoked paprika; Pinch chilli flakes; 400g can crushed tomatoes; 400g can four bean mix, rinsed, drained; 250ml chicken stock; 3 tsp Italian red wine vinegar; 75g baby spinach; 4 free range eggs; 90g tasty cheese; 20g parmesan; Finely chopped chives, to serve; Toasted crusty bread, to serve

Cheesy baked eggs with tomato and chorizo

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Prep Time:
10 minutes

Cook Time:
35 minutes

Total Time:
45 minutes

Whip up a dazzling Spanish egg and chorizo breakfast bake.

Ingredients:

9.20 gm olive oil
2 chorizo, coarsely chopped
1.25 gm smoked paprika
Pinch chilli flakes
400g can crushed tomatoes
400g can four bean mix, rinsed, drained
250ml chicken stock
3 tsp Italian red wine vinegar
75g baby spinach
4 free range eggs
90g tasty cheese
20g parmesan
Finely chopped chives, to serve
Toasted crusty bread, to serve

Instructions:

Preheat oven to 180C. In a large ovenproof frying pan over medium heat, heat oil. Sauté onion and chorizo for 5 mins until chorizo is golden and crisp. Stir in garlic, paprika, and chilli and cook for 1 min. Add tomato, beans, and stock, bring to a boil. Reduce heat to low and simmer for 10 mins until thickened. Stir in vinegar, then add spinach, cooking and stirring for 2 mins until wilted. Season with salt and pepper.
Hollow out four spaces in the mixture using a spoon. Gently crack an egg into each space and sprinkle the cheese on top. Bake for 15 minutes, or until the eggs are perfectly set. Finish with a sprinkle of chives and serve with toast.

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