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)
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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