Simple baked Mediterranean eggs
Spice up your weekend fry-up with tasty chorizo and a hint of chilli. This super-fun meal is ready in half an hour.
125 g, thinly sliced
1 medium, chopped
2 clove(s), crushed
Dried chilli flakes
¼ tsp, (optional)
Ardmona Rich and Thick Tomatoes, Chopped with Roast Capsicum
Fresh flat-leaf parsley
- 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.
- 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.
- 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.