Spanish inspired baked eggs with chorizo, peppers and peas - an easy one-pan brunch dish that's perfect for entertaining.
Servings: 4 servings
- 4 eggs
- 100 grams chorizo sausage sliced into bite-sized pieces
- 1 onion, diced
- 2 cloves garlic, diced
- 1 red or yellow pepper, sliced into thin strips
- 2 tins chopped tomatoes
- 1 tsp paprika
- 150 grams frozen peas
- 1 tbsp tomato puree
- 1 tbsp olive oil
- salt & pepper
Preheat the oven to 200°c/180°c fan / gas mark 6
Heat the oil in the pan over a medium heat then fry your onion for about 5 minutes until soft.
Add the garlic and peppers and fry for a further 2-3 minutes.
Add the paprika and tomato puree and mix well before pouring over the tins of tomatoes.
Pop on the lid, turn the heat to low and let it simmer for 10 minutes.
Take the lid off and give everything a good stir, season to taste then use your spoon or spatula to make 4 little wells in the sauce and break in the eggs.
Season the eggs with salt & pepper.
Scatter over the chorizo and peas (no need to cook them) then put the pan in the oven and cook for 8-12 minutes, depending on how well-done you prefer your eggs.
Serve with crusty bread to mop up the sauce.
Calories: 188kcal | Carbohydrates: 20g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 164mg | Sodium: 362mg | Potassium: 674mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1755IU | Vitamin C: 77mg | Calcium: 109mg | Iron: 4mg