Chorizo and Egg Bake

    35 minutes

    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.

    5 people made this

    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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    Reviews in English (6)


    Had a dish very like this in Spain, can't remember what they called it but it had all the ingredients listed here in it. I make this quite often & it takes me right back to the sun.  -  16 Sep 2010  (Review from Allrecipes UK & Ireland)


    Used different ingredients. I only made a change because I don't like olives. I used 8 small cubes of feta cheese in their place. Not so Spanish but worked really well with the other ingredients.  -  12 Apr 2010  (Review from Allrecipes UK & Ireland)


    this is better than expected  -  02 Oct 2015  (Review from Allrecipes UK & Ireland)