- Ingredients: Serves 8 as a tapa; or 4 hungry people
- 2 tbsps olive oil
- 1 onion, peeled and finely chopped
- 200g cooking chorizo picante, diced
- 1 red pepper, finely diced
- 1 orange pepper, finely diced
- 2 cloves garlic, peeled and finely sliced
- 1⁄2 tsp smoked paprika
- 2 tbsps sherry vinegar
- 400g can chopped tomatoes
- sea salt and black pepper
- 8 large free range eggs
- 1 tbsp flat leaf parsley, chopped
- 4 slices country-style bread, grilled
Baked eggs with Chorizo; taken from 'Back in the saddle"
Hayden Groves
16th January 2018
Baked eggs with Chorizo; taken from 'Back in the saddle"
HUEVOS AL HORNO CON CHORIZO-
There is something comforting about runny eggs and chorizo with grilled bread: it’s like dippy eggs with soldiers, but for grown-ups. I’ve used chorizo picante, which is the slightly hotter version — if you want your baked eggs milder, use the slightly sweeter chorizo dulce.
Ingredients
Method
Preheat the oven to 200°C/400°F/gas mark 6.
In a frying pan with an ovenproof handle, heat the olive oil, add the onion and chorizo, and cook for 4-5 minutes until soft. Add the peppers, garlic and smoked paprika and continue to cook for 2-3 minutes until softened.
Deglaze the pan with sherry vinegar, and reduce until the vinegar has almost evaporated. Add the tomatoes, lower the heat, and simmer for 10 minutes until the tomatoes are reduced slightly and softened. Taste and season.
Make 8 wells in the peppery sauce and crack an egg into each. Place the pan in the preheated oven for 8-10 minutes until the egg whites are set but the yolks are still runny. Scatter with parsley and serve with the grilled bread, drizzled with a little olive oil and seasoned.
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