I ordered baked eggs in a restaurant a few weeks ago and couldn’t believe the Spanish had been hiding these delicious little treats from me all my life!
Naturally I tried to reinvent them at home and did a pretty fabulous job if I don’t say so myself!
1/2 tbsp olive oil
2 red onions, chopped
1 red chilli, deseeded and finely chopped
1 garlic clove, sliced
1 400g cans cherry tomatoes
A small bunch coriander, chopped
Fry onions, garlic and chorizo with oil for a few minutes. Then add chilli and the can if tomatoes and smear lightly. Pre heat oven to 180 degrees and heat oven proof dish. Remove the heated dish from the oven and pour the ingredients in, making four little wells in the mixture. Crack the four eggs into the wells and place in the oven for about 10 minutes. You want the eggs to still be runny but bit gooey! Serve with chopped coriander.
If you want to you can dip crusty bread into the eggs but if not it’s perfect tasty just on it own!