I can’t get enough of baked eggs at the moment. After a bit of a heavy night at a wedding last weekend, gooey, baked eggs were only thing to sort out our hungover heads.
As we both thought they were so damn good, they were top of the request list for Bank Holiday Sunday brunch this weekend. And to boot? They ain’t too bad for you.
Just to make them a bit more special this weekend, I added the Spanish flavour powerhouse that is chorizo. So, if they sound like the perfect brunch to fit the Bank Holiday bill…Get. On. This.
Baked Eggs with Chorizo (serves 2, generously)
- 1 medium white onion, chopped finely
- Quarter of a good-quality chorizo ring, diced
- 2 x 400g chopped tomatoes
- 4 large handfuls of baby spinach
- 4 eggs (I used the beautiful Old Cotsworld Legbar by Clarence Court eggs)
- 1 tsp dried chilli flakes / half a fresh chilli
- Salt and pepper
- Handul of strong cheddar cheese
- Salted butter, olive oil
1. Melt a small amount of salted butter and a teaspoon of olive oil in the pan. Add your chopped onion and sweat for 5 minutes until soft.
2. Add your diced chorizo to the onion and fry until the pieces started to crisp and release their lovely paprika oil.
3. Add the chopped tomatoes to the pan, stir and season. Cover and let simmer for 15-20 minutes until the mixture starts to thicken.
4. Add your spinach to the tomato sauce mix and cover for 2 minutes.
5. Remove the lid and the spinach will have wilted down. Give the mixture a good stir.
6. Crack your 4 eggs into the pan (I also seasoned the eggs further here with a twist of pepper) and cover for 5-7 minutes.
7. After a few minutes, remove the lid and they will have poached/baked in the tomato mixture.
8. For a final bit of indulgence, top the eggs with a sprinkling of cheese and let this melt down for 2 minutes.
Voila! Perfect Bank Holiday brunch, non?