Baked eggs in spicy chorizo tomato sauce
- October 2017
- Serves 2
- Hands-on time 35 min
This recipe uses store cupboard staples for a quick and cheap midweek meal. We’ve spiced up the sauce with a handful of crispy chorizo to make this baked eggs brunch classic even tastier!
- Dairy-free recipes
- 34.1g (9.7g saturated)
- 35.8g (18.4g sugars)
- 1 tbsp rapeseed oil
- 2 red onions, sliced
- 2 tsp smoked paprika
- 1 garlic clove, crushed
- 100g cooking chorizo, roughly chopped
- 2 tbsp red wine vinegar
- 400g tin chopped tomatoes
- 400g tin butter beans, drained and rinsed
- Bunch fresh basil leaves
- 4 medium free-range eggs
- Heat the oil in a frying pan with a lid, add the onions and fry for 5 minutes until starting to soften. Stir in the paprika and garlic and cook for 2 minutes.
- Add the chorizo and turn up the heat, allowing the meat to brown (about 3-4 minutes). Add the red wine vinegar and bubble for a minute, then add the chopped tomatoes. Turn down the heat and simmer for 10 minutes.
- Stir the butter beans into the sauce with half the basil and season well. Make 4 indentations in the sauce, then crack an egg into each. Put the lid on and leave to steam-cook for 5-10 minutes on a low heat until the whites are set but the yolks are still runny. Scatter over the remaining basil. Serve with crusty bread or steamed greens, if you like.
Use 100ml leftover red or white wine instead of the red wine vinegar (step 2).
Next time, omit the butter beans and stir the tomato sauce into pasta. Try ’ndjua (spicy spreadable sausage from Italy) instead of chorizo.
Make up to the end of step 2 up to 24 hours ahead, then cool, cover and chill. Reheat and finish the recipe.
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