Baked eggs in spicy chorizo tomato sauce
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!
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Ingredients
- 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
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Method
- 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.
Nutrition
- 637kcals Calories
- 34.1g (9.7g saturated) Fat
- 39.5g Protein
- 35.8g (18.4g sugars) Carbs
- 14.5g Fibre
- 2.3g Salt
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Reviews
This was sensational – extremely easy to prepare, even easier to eat! Warm, comforting, and so filling :)
Easy to prepare, even easier to eat – love that comment! Thanks for sharing your feedback.
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