Baked Eggs
  • 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)
  1. 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.
  2. 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.
  3. Serve with a sprinkle of fresh herbs, cracked sea salt and pepper.
  4. SERVES 2
Recipe by Real Food Pledge at