Spanish baked eggs
Ingredients
- 75g/ 3oz chorizo, skinned and sliced
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3 shallots, chopped
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1 red chilli, deseeded and chopped
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1 garlic clove, chopped
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1 (400g) can chopped tomatoes
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10 capers
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3-4 anchovies (dependant on taste)
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15ml/1 tbsp red wine vinegar
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45ml/3 tbsp chopped fresh flat parsley
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2 large British Lion eggs
Preparation time: 10 mins, cooking time: 10 mins, serves: 2.
Missing your holiday? This recipe is the perfect reminder, a delicious taste of Spain.
Method
- 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 shallots, chilli, garlic and saute for 3mins.
- Add the tomatoes, capers, anchovies, 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 and egg into each. Cover with foil and place on a baking tray. Bake for 8-10mins or until the eggs are just set or cooked to your liking. Serve with plenty of bread to mop up the juices.