For an extra special brekkie, melt stringy mozzeralla on these tomato and chorizo baked eggs.
- Preheat oven to 200C.
- Heat the oil in a medium frying pan over medium heat. Add the onion and cook, stirring, for 5 mins or until onion is soft. Add garlic and paprika. Cook for 30 secs or until fragrant. Add chorizo. Cook, stirring for 2 mins. Add tomato. Stir to combine. Reduce heat to low. Simmer for 10 minutes or until liquid has reduced slightly. Stir in peas and parsley.
- Spoon tomato mixture into 4 small ovenproof serving dishes. Carefully crack 2 eggs into each. Sprinkle with mozzarella.
- Bake for 20 mins or until cheese is melted and the eggs are cooked to your liking. Drizzle with extra oil. Sprinkle with parsley sprigs and serve with sourdough.
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Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set