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Serves: 1

Spanish Baked Eggs

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Spanish baked eggs

Spanish Baked Eggs

Warm flavours, vibrant colours - this baked egg dish is super-tasty.

  • 75g chorizo (skinned and sliced)
  • 1 onion (chopped)
  • 1 red chilli (deseeded and chopped)
  • 1 clove garlic (chopped)
  • 1 400g can chopped tomatoes
  • 100g potatoes (boiled)
  • 15ml/1 tbsp red wine vinegar
  • 45ml/3 tbsp chopped fresh flat parsley
  • 2 medium eggs
  1. Preheat oven for baking at around 200C/Fan 180C/400F/Gas Mark 6.
  2. Cook the chorizo sausage in a medium frying pan until the fat runs.

  3. Add the onions, chilli, garlic and sauté for 3 minutes.

  4. Add the tomatoes, potatoes,, vinegar and parsley bringing them up to the boil.

  5. Remove from the heat and spoon into a medium ovenproof dish.
  6. Make two wells in the mixture and crack an egg into each.
  7. Cover with foil and place on a baking tray.
  8. Bake for 8-10 minutes or until the eggs are just set or cooked to your liking.
  9. Serve with bread (add extra Checks according to what you choose) to mop up the juices or some of your favourite no-Check vegetables.