This hearty Andalusian baked eggs with chorizo dish is the perfect Sunday brunch recipe.
The ingredients:
- 1 onion diced
- 1 red pepper – cut into strips
- 2 cloves garlic – finely chopped
- 1/2 tsp smoked pimenton
- 3 tbsp paprika
- 150g chopped Spanish chorizo
- 1 can tinned tomatoes
- 1 tbsp tomato puree
- 1 tbsp sugar
- Salt
- Olive oil
- Handful parsley (optional)
- Sourdough bread (optional)
- 1 avocado (optional)
Method:
- Heat a splash of olive oil in pan and add pimenton, paprika, garlic, onion and red pepper and fry until they begin to soften
- Then place under the grill to finish cooking for roughly 12-15 minutes (this will enhance the flavour)
- Bring back onto the hob and add chorizo
- Fry for 3-4 minutes until it begins to get crispy
- Mix tomato puree, sugar and then the chopped tomatoes and season with salt
- Simmer with lid for around 20 minutes (or until tomatoes are reduced)
- Pre heat often for 180 degrees and when sauce is ready crack the eggs on top and put in the oven for roughly 5 minutes (depending on how you like your eggs)
- Garnish with parsley and serve with toasted sourdough and avocado
BONNIE JOUR 