Tomato and spicy sausage baked eggs with cornbread

  • for 4 people
  • Takes 45 minutes to make and about 30 minutes in the oven
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

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

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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)

(sh) 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


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

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