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Photo of Simple baked Mediterranean eggs by WW

Simple baked Mediterranean eggs

4 - 6
PersonalPoints™ per serving
Total Time
30 min
10 min
20 min
Spice up your weekend fry-up with tasty chorizo and a hint of chilli. This super-fun meal is ready in half an hour.


Chorizo sausage

125 g, thinly sliced

Red onion

1 medium, chopped


2 clove(s), crushed

Dried chilli flakes

¼ tsp, (optional)

Ardmona Rich and Thick Tomatoes, Chopped with Roast Capsicum

410 g


4 medium

Fresh flat-leaf parsley

2 tbs


  1. Heat a large deep frying pan over high heat. Add chorizo and onion and cook, stirring, for 2–3 minutes or until chorizo is crisp and onion has softened.
  2. Reduce heat to medium, then add crushed garlic and chilli flakes and cook for 30 seconds or until fragrant. Stir in tomato with roasted capsicum and ½ cup (125ml) water and bring to the boil. Reduce heat to medium-low, then simmer, uncovered, for 10 minutes or until sauce thickens.
  3. Using a spoon, make 4 indentations in tomato mixture. Crack 1 egg into each indentation and cook, covered, for 1–2 minutes or until egg is just set. Sprinkle chopped parsley over pan, then serve baked eggs immediately.


TIP: You can use bacon (chopped) instead of chorizo sausage.