Tomato and spicy sausage baked eggs with cornbread

Tomato and spicy sausage baked eggs with cornbread
  • Serves icon Serves 4
  • Time icon 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.

Nutrition: per serving

Calories
817kcals
Fat
41g (16.2g saturated)
Protein
34.3g
Carbohydrates
80.9g (12.6g sugars)
Salt
2.1g
Calories
817kcals
Fat
41g (16.2g saturated)
Protein
34.3g
Carbohydrates
80.9g (12.6g sugars)
Salt
2.1g

Ingredients

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)

Method

  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.

delicious. tips

  1. Opt for canned ratatouille instead of the chopped tomatoes, if you like.

  2. To freeze: freeze the cornbread for up to 3 months. Thaw, slice and serve.

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