Name: Spanish baked eggs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 chorizo sausages, sliced; 1 tablespoon olive oil; 400 gram can diced tomatoes; 2 tablespoon tomato paste; 1 clove garlic, thinly sliced; 4 eggs; 1/4 cup pitted black olives, halved; 100 gram feta; 2 tablespoon parsley, chopped; sourdough bread, toasted, to serve

Spanish baked eggs

These tasty individual baked breakfast pots are packed full of salty chorizo sausages, creamy feta and a thick, fragrant tomato sauce. Enjoy all the delicious flavours together, complete with a runny egg, in this beautiful Spanish breakfast dish.

Serves 4

Prep

10M

Cook

25M

Total

35M

Ingredients

2 chorizo sausages, sliced

1 tablespoon olive oil

400 gram can diced tomatoes

2 tablespoon tomato paste

1 clove garlic, thinly sliced

4 eggs

1/4 cup pitted black olives, halved

100 gram feta

2 tablespoon parsley, chopped

sourdough bread, toasted, to serve

Method

1.Preheat oven to hot, 200°C (180°C fan-forced).

2.Divide chorizo among four shallow 2-cup ovenproof dishes. Drizzle with oil. Bake 4-5 minutes.

3.In a jug, mix tomatoes, paste and garlic together. Pour evenly among dishes. Bake a further 8-10 minutes, until bubbling.

4.Make an indentation in centre of each dish. Crack an egg into each. Scatter with olives and feta. Bake 8-10 minutes, until egg whites are set. Scatter with parsley. Serve with sourdough toast.