Spanish Baked Eggs

Cook Time 25 minutes

Servings 2


250g Chorizo sausage, sliced

2 eschalots

1 clove garlic

¼ tsp smoked paprika

¼ tsp cayenne pepper

2 tbsp sherry or red wine vinegar

410g cans of Ardmona diced tomatoes

1 tsp baby capers, rinsed (optional)

2 anchovy fillets, chopped (optional)

2-4 eggs depending on fry pan size

Small bunch fresh parsley for garnish

Crusty bread to serve


Pre-heat oven to 190C (170C for a fan-forced oven).

Cook the chorizo in a small ovenproof frying pan over medium heat until the oil is released and the chorizo is caramelised, about 2-3 minutes. Add the eschalots and garlic and saute for a further 2 minutes. Add the paprika, cumin and cayenne pepper and saute for a further minute or until fragrant.

Add the vinegar and deglaze the pan, cooking until the liquid has almost evaporated, about 2 minutes. Add the tomatoes, capers and anchovies (if using), stir well to combine and continue to cook for another minute.

If you want to serve the eggs in individual dishes, transfer the mixture to two 300ml ovenproof dishes, otherwise you can just leave the mixture in the frying pan. Make a small indentation in the mixture in the pan or each dish, and break an egg into it. Bake in the oven for 8-10 minutes, depending on how runny you want your yolk.

Top with some freshly chopped parsley before serving with some chargrilled bread.


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