In the Kitchen… Spanish Baked Eggs
Eggs are traditional at Easter – but of course, it’s always the chocolate kind we think of!
Instead, enjoy an Easter breakfast for two with a continental twist this Easter weekend.
Preparation time: 15 minutes
Cooking time: 25 minutes
Serves: 2
Ingredients
2 tbsp olive oil
1 onion, finely sliced
120g Chorizo, sliced
1 yellow pepper, finely sliced
1 orange or red pepper, finely sliced
2 cloves garlic, crushed
½ tsp sweet smoked paprika
400g can chopped tomatoes
1 tbsp capers (optional)
2 large eggs (4 if you’re really hungry!)
2 tbsp fresh chopped flat-leaf parsley
2 thick slices of bread
Method
Preheat the oven to 200°C, gas mark 6. Use a frying pan with an ovenproof handle. Heat the olive oil, then add the onion and chopped chorizo. Soften for 5 minutes.
Add the peppers and cook for a further 2-3 minutes until they soften too. Stir in the crushed garlic and sweet smoked paprika, cook for another 1 minute.
Pour in the tomatoes and add the capers, lower the heat and simmer for 10 minutes, until the tomatoes reduce and thicken a little.
Make two or four wells in the thick sauce and gently crack an egg into each.
Place the pan into the preheated oven for 10 minutes, or until the whites are set but the yolks are still runny.
Towards the end of the cooking time, toast the bread.
Removes the eggs from the oven, scatter with the parsley and serve with the toasted bread, drizzled with a little olive oil.
