Chorizo and Egg Bake

    Chorizo and Egg Bake


    5 people made this

    This is oven poached eggs in a Spanish inspired tomato sauce with chorizo, capsicum and olives. You can serve it for breakfast, brunch, lunch or dinner.

    Serves: 2 

    • 1 tablespoon olive oil and extra to serve
    • 1/2 red onion, diced
    • 75g chorizo, diced
    • 1 large potato, diced
    • 1 red capsicum, de-seeded and diced
    • 8 black olives, pitted and sliced
    • 1 (200g) tin diced tomatoes
    • 2 large eggs

    Preparation:5min  ›  Cook:30min  ›  Ready in:35min 

    1. Preheat the oven to 200 degrees C.
    2. Heat the oil in a large ovenproof saucepan then add the onion and fry for 5 minutes until soft. Stir in the chorizo and potato and cook until the juices are released.
    3. Stir in the red capsicum, olives and tomatoes then bring to a simmer with a splash of water.
    4. Transfer to the oven for 20 minutes or until the potato is cooked through.
    5. Remove from the oven and make two wells in the mixture then carefully crack the eggs into the wells and return to the oven for 3 minutes or until eggs have set.
    6. Serve with a drizzle of olive oil.

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