Baked Eggs With Chorizo And Tomato

baked eggs with tomato and chorizo

Although I’m a lazy cook by nature (especially when it comes to Breakfast – why cook when you can lie in bed for a little longer?) there are times when I need more than a bowl of cereal in the morning.  Last Sunday was one of those days for me. I had just gotten the news that my cat in New Zealand had died and after an already difficult week full of sad news (Robin Williams, Lauren Bacall, the Ferguson shooting, Gaza and pretty much everything else on the news that week) it really hit me hard. So after crying for a while, I did the only thing I could think of to snap me out of it – I cooked.

I decided to make a Spanish version of the Tunisian dish ‘Shakshuka’. ‘Shashuka’ means ‘all mixed up’ in Tunisian and traditionally it consists of eggs poached in a tomato, capsicum, and cumin sauce. I used chorizo and paprika which gave it a more Spanish feel and I must say it was a delicious twist.

Dipping my bread into the softly poached eggs and the spicy tomato sauce was lovely and even felt soothing somehow. Of course food can only do so much but hey, sometimes a little comfort is all you need…

spanish style baked eggs
baked eggs

baked eggs with chorizo and tomato

Ingredients (serves 4)

1 dried chorizo, diced
1 small garlic clove, finely chopped
1 red chilli, finely sliced
1 tsp smoked paprika
1 (400g) can of chopped (or whole peeled) tomatoes
4 eggs
Olive oil
Salt
Pepper
Bread to serve

Variation: This dish can be made using a wide variety of ingredients such as capsicums, serrano ham, bacon, cooked meatballs, onions, cheese, etc.

Instructions

♥ Pre-heat your oven to 180 degrees Celsius.

♥ Heat one tablespoon of olive oil in a frying pan over medium high heat. Fry the chorizo for a couple of minutes and add in the chili, followed by the garlic and paprika. Cook for another minute and pour in the tomatoes.

♥ Season with salt and pepper, turn down the heat to medium, and continue to cook for another 5 minutes or until the mixture has thickened slightly.

♥ Take off the heat and divide between four oven proof dishes. Create a well in the center of each dish and carefully crack in an egg.

♥ Bake in the oven for 8-10 minutes or until the eggs are cooked to your liking.

♥ Serve with crusty bread.

ps. Tomato tart with ricotta and basil.

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