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Spanish baked eggs

Ingredients

  • 75g/ 3oz chorizo, skinned and sliced
  • 3 shallots, chopped
  • 1 red chilli, deseeded and chopped
  • 1 garlic clove, chopped
  • 1 (400g) can chopped tomatoes
  • 10 capers
  • 3-4 anchovies (dependant on taste)
  • 15ml/1 tbsp red wine vinegar
  • 45ml/3 tbsp chopped fresh flat parsley
  • 2 large British Lion eggs

Preparation time: 10 mins.

Cooking time: 10 mins.

Serves: 2.

Tags:

Missing your holiday? This recipe is the perfect reminder, a delicious taste of Spain.

Method

    1. 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.
    2. Add the tomatoes, capers, anchovies, vinegar and parsley bringing them up to the boil.
    3. 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.