Cheesy baked eggs with tomato and chorizo

Cooking Eggs Cheesy baked eggs with tomato and chorizo

Create a spectacular breakfast feast with this Spanish inspired egg and chorizo bake.

Lables: Fish free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 180C. Heat oil in a large ovenproof frying pan over medium heat. Cook onion and chorizo for 5 mins or until chorizo is golden and crisp. Add garlic, paprika and chilli. Cook for 1 min. Add tomato, beans and stock. Bring to the boil. Reduce heat to low and simmer for 10 mins or until thickened. Stir in vinegar. Add spinach and cook stirring for 2 mins or until spinach wilts. Season with salt and pepper.
  2. Using a spoon, make 4 hollows in the mixture. Carefully crack an egg into each hollow. Sprinkle the combined cheese over the top. Bake for 15 mins or until the eggs are just set. Sprinkle with chives and serve with toast.

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2 tsp olive oil
1 red onion, finely chopped
2 chorizo, coarsely chopped
2 garlic cloves, crushed
1/2 tsp smoked paprika
Pinch chilli flakes
400g can crushed tomatoes
400g can four bean mix, rinsed, drained
1 cup chicken stock
3 tsp Coles Italian red wine vinegar
75g baby spinach
4 Coles Brand Australian free range eggs
3/4 cup Coles Brand extra tasty cheese, coarsely grated
1/4 cup Coles Brand grated parmesan cheese
Finely chopped chives, to serve
Toasted crusty bread, to serve

Adv

Autors
Preparation time
10
Cooking time
35
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Eggs
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