SPANISH STYLE BAKED EGGS RECIPE

The fill-me-up breakfast/brunch meal with all the protein goodness of eggs and beans.  I love baked eggs.  I suppose it combines two loves of mine – brunch and baking.  The perfectly cooked eggs with the yolk still runny, just delicious.  Yum...

Ingredients:

1 chorizo sausage, diced

1 onion, diced

1 can diced tomatoes (420g)

1 can mixed beans (420g), well rinsed and drained

1/2 teaspoon smoked paprika

1/2 teaspoon dried mixed herbs

1/4 teaspoon ground hot chilli powder (optional)

Salt & pepper

Handful of fresh basil & oregano (or other fresh herbs)

4 eggs (the eggs are the star of this dish so it is definitely worth using organic or free-range eggs)

Fresh bread to serve

Serves 4.  Takes about 30 minutes.

Method:

Pre-heat oven at 200 degrees Celsius.

Brown diced chorizo and onions together in a fry pan.  (I find that you don’t need to add any oil to the pan as the chorizo sausage has enough fat within it anyway.)  

Add tomatoes, beans, paprika, mixed dried herbs, chilli powder and season with salt and pepper. 

 Mix all ingredients together and simmer for a few minutes.

Divide into four ramekins or oven-proof dishes.  Make a small well in each ramekin with the back of a spoon. 

Crack an egg into each one.

 

Bake at 200 degrees Celsius for about 8-10 minus or until the egg whites have just set.  Note: It is better to take them out a little earlier as the egg will continue cooking out of the oven.  You can test the eggs them by gentle shaking each ramekin.  You want to serve your baked eggs with a lovely oozing, runny yolk.

Top with torn fresh herbs and serve with toasted bread.  (Tip: Try different types of bread.  I’ve used some fresh green olive bread.)