A rich and spicy tomato sauce is the perfect base for these chorizo baked eggs. Studded with roasted capsicum, onions and spinach, it’s packed with flavour and makes an exciting weekend breakfast, lunch or supper any day of the week.
Ingredients
- 1 red capsicum sliced into strips
- 1 Spanish onion cut into wedges peeled
- 1 tbs olive oil
- 2 chorizo sausages sliced lengthways then cut into quarters
- 1 garlic clove crushed
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 400 g canned crushed tomatoes
- 150 g spinach leaves
- 4 eggs free-range
Method
-
Step 1Preheat oven to 200C (180C fan-forced). Toss capsicum and onion in a little olive oil and place on a baking tray. Bake for 20 minutes.
-
Step 2Meanwhile, heat remaining oil in an oven-proof frypan or shallow casserole dish over medium-high heat. Fry chorizo until golden. Remove and set aside. Cook garlic and spices in the chorizo-flavoured oil for 1-2 minutes, then add tomatoes and cook for 5 minutes.
-
Step 3Heat a few tablespoons of water in a small saucepan. Add spinach and cook until wilted - less than a minute. Drain and squeeze out excess water.
-
Step 4Stud the top of the tomato sauce with fried chorizo, baked capsicum and onion and wilted spinach. Use a spoon to make four indentations and crack in the eggs. Place pan in oven and bake for 12-15 minutes until egg whites have set and yolks are still a little gooey.
-
Step 5Serve with toasted sourdough or ciabatta.
Recipe Notes
You could use chorizo-style sausages from the butcher but you will need to cook them whole before slicing.
This would also be delicious with a good-quality Italian pork and fennel sausage.
Chargrilled capsicum from the deli would be delicious as well.
Keep an eye on the eggs - depending on your oven, they may need less time.
This recipe was created and photographed by Greer Worsley for Australia's Best Recipes.
Recipe Reviews (2)
JOIN THE CONVERSATION
Log in Register