Baked Eggs with Chorizo
Equipment:
- Small Frying-pan
Ingredients:
- 1 small brown onion
- 1 chorizo sausage (mild or hot…you decide)
- 2 tsp olive oil
- Lirah Grand Reserve Sherry VinegarÂ
- 1 cup tinned crushed tomatoes
- 1 400g can butter beans/lima beans
- 1 tsp chilli flakes (optional)
- 2 cups of baby spinach
- 1/2 bunch of flat leaf parsley (approximately ½ cup once chopped)
- 4 eggs
- 2 slices crusty bread or wraps, regular or gluten-free, to serve (optional)
Method:
Pre-heat oven to 180°C. Heat oil in a small frying pan over medium heat. Add chorizo and cook until crisp, remove and drain on a paper towel
Add onion to the pan and cook for 2-3 minutes until softened. Stir in tomatoes, vinegar and oregano
Return the chorizo to the pan and bring to a boil, then reduce the heat to a simmer and cook for 2-3 minutes, until the liquid has reduced. Season to taste
Divide the tomato mixture between individual serving dishes, make a hollow with the back of a spoon and crack two eggs into each. Bake for 18-20 minutes until whites are cooked and yolks still runny
To Serve
Serve sprinkled with paprika and accompanied by thick toast.
