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.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set