Serves: 2

Spanish Baked Eggs

FG 6 | CC 10

Calories: 260 kcal
Spanish baked eggs


  • Preheat oven for baking at around 200C/Fan 180C/400F/Gas Mark 6
  • Cook the chorizo sausage in a medium frying pan until the fat runs.
  • Add the onions, chilli, garlic and sauté for 3 minutes.
  • Add the tomatoes, potatoes, vinegar and parsley bringing them up to the boil.
  • Remove from the heat and spoon into a medium ovenproof dish.
  • Make two wells in the mixture and crack an egg into each.
  • Cover with foil and place on a baking tray.
  • Bake for 8-10 minutes or until the eggs are just set or cooked to your liking.
  1. Serve with bread (add the extra Checks!)to mop up the juices or with some of your favourite vegetables.