Tomato and spicy sausage baked eggs with cornbread recipe

By Angela Boggiano

  1. Serves 4
  2. Takes 45 minutes to make and about 30 minutes in the oven
  3. Rating

A mouthwatering, filling meal of eggs, sausages and tomatoes, that costs less than £5 to make. The quick-and-easy-to-make cornbread is an added bonus.

tried and tested
Tomato and spicy sausage baked eggs with cornbread

Ingredients

  1. 2 tbsp olive oil
  2. 1 large red onion, roughly chopped
  3. 150g spicy chorizo, roughly chopped
  4. 1 red pepper, deseeded and chopped
  5. 2 x 400g cans chopped tomatoes
  6. 4 large eggs
  7. ½ mild green chilli, deseeded and chopped, to serve (optional)

For the cornbread

  1. 40g butter, melted, plus extra for greasing
  2. 200g plain flour
  3. 150g cornmeal
  4. 2 tsp baking powder
  5. 2 green chillies, deseeded and finely chopped
  6. 2 tbsp grated mature Cheddar
  7. 2 large eggs
  8. 150ml milk

Method

  1. 1. Make the cornbread. Preheat the oven to 200°C/fan180°C/gas 6. Grease a 16cm x 25cm shallow roasting tin. Mix the flour, cornmeal, baking powder, chillies, cheese and a pinch of salt in a large bowl. Beat the eggs, milk and 40g butter in another bowl, then gently mix into the dry ingredients. Pour into the tin and bake for 25-30 minutes, until golden and cooked through. Set aside.
  2. 2. Meanwhile, heat the oil in a large ovenproof frying pan and cook the onion for 5 minutes, until softened. Stir in the chorizo and cook until the juices are released. Stir in the pepper, then the tomatoes and bring to a simmer with 100ml water. Cook for 12-15 minutes, until the pepper is soft and the mixture is thickened. Season.
  3. 3. Make 4 wells in the tomato mix. Crack in the eggs and bake for 3-4 minutes to set. Garnish with chilli, if using, and serve with the cornbread.

Nutritional info

Per serving: 817kcals, 41g fat (16.2g saturated), 34.3g protein, 80.9g carbs, 12.6g sugar, 2.1g salt

Chef's tip

Opt for canned ratatouille instead of the chopped tomatoes, if you like. To freeze: freeze the cornbread for up to 3 months. Thaw, slice and serve.

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