I love this dish. It is perfect to make on one of those long, lazy Sunday mornings at home. The beautiful rich flavours are warm, and the eggs and chorizo provide a hearty way to start the day.
Baked Eggs
Author: Caralee
Ingredients
- 4 eggs
- 1 zucchini, diced
- 1 onion, diced
- 3 ripe tomatoes, diced
- ½ chorizo sausage, sliced 1 garlic clove, crushed
- 1 sprig fresh thyme Pinch of salt
- Pinch of chilli flakes (optional)
- ½ tablespoon olive oil
- Fresh herbs to garnish (optional)
Instructions
- Slice the chorizo and dice the onion, zucchini and tomatoes. In a pan over a medium heat, sauté the garlic and onions in the olive oil until the onion is transparent. Add the chorizo and zucchini, sauté for a further 3 minutes. Add the tomato, thyme, salt and chilli flakes; reduce down for 10 minutes, stirring on occasion. Depending on how juicy your tomatoes are, you may need to add a little water if it looks dry.
- Crack the eggs on top of the tomato base. Place a lid on top of the pan, checking the eggs regularly. Remove from stovetop when the eggs are cooked to your liking.
- Serve with a sprinkle of fresh herbs, cracked sea salt and pepper.
- SERVES 2
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