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Spanish Baked Eggs
Okay, so this isn’t your typical eggs on toast but it is surely worth a little extra effort! If anyone is still in bed, they’ll be down to the kitchen in a flash when the aroma drifts upstairs.
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FEATURING Sourdough Vienna
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Ingredients
1 Bakers Delight Authentic Sourdough Cob
1 tbsp olive oil
2 mild chorizo sausages, sliced
400ml tomato passata (or tomato puree)
1 tsp brown sugar
1 tsp harissa (optional)
1/2 cup marinated red pepper strips
Salt and pepper for seasoning
4 free range eggs
1/2 cup pitted green Spanish olives (rough chop in large segments)
Chopped Italian parsley to serve
Method
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Step 1
Preheat over to 200°C.
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Step 2
Heat oil in a medium frying pan, add chorizo and cook for a few minutes. Add tomato passata, sugar, harissa and red peppers. Bring to the boil, lower heat and allow sauce to gently simmer for about 10 minutes.
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Step 3
Divide sauce equally among four shallow ramekins. Make a small well in the sauce in each ramekin and crack an egg into each. Sprinkle with olives and cover with foil.
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Step 4
Place in oven and allow eggs to cook for 5 minutes or until whites are firm, but the yolks are still runny. Sprinkle with parsley and serve with large chunks of the Authentic Sourdough.
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