Tomato and spicy sausage baked eggs with cornbread

  • Serves 4
  • Takes 45 minutes to make and about 30 minutes in the oven
  • Easy
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.

Nutritional info per serving

  • Calories817kcals
  • Fat41g (16.2g saturated)
  • Protein34.3g
  • Carbohydrates80.9g (12.6g sugars)
  • Salt2.1g

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For the cornbread

  • 40g butter, melted, plus extra for greasing
  • 200g plain flour
  • 150g cornmeal
  • 2 tsp baking powder
  • 2 green chillies, deseeded and finely chopped
  • 2 tbsp grated mature Cheddar
  • 2 large eggs
  • 150ml milk

For the eggs

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


  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. 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. 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.
  • 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.

From March 2008

Main Ingredients:

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