Cheesy baked eggs with tomato and chorizo
Create a spectacular breakfast feast with this Spanish inspired egg and chorizo bake.
2 teaspoons olive oil
1 red onion, finely chopped
2 chorizo, coarsely chopped
2 garlic cloves, crushed
1/2 teaspoon smoked paprika
Pinch chilli flakes
400g can crushed tomatoes
400g can four bean mix, rinsed, drained
1 cup (250ml) chicken stock
3 tsp Coles Italian red wine vinegar
75g baby spinach
4 Coles Brand Australian free range eggs
3/4 cup (90g) Coles Brand extra tasty cheese, coarsely grated
1/4 cup (20g) Coles Brand grated parmesan cheese
Finely chopped chives, to serve
Toasted crusty bread, to serve
Step 1 :
Preheat oven to 180C. Heat oil in a large ovenproof frying pan over medium heat. Cook onion and chorizo for 5 mins or until chorizo is golden and crisp. Add garlic, paprika and chilli. Cook for 1 min. Add tomato, beans and stock. Bring to the boil. Reduce heat to low and simmer for 10 mins or until thickened. Stir in vinegar. Add spinach and cook stirring for 2 mins or until spinach wilts. Season with salt and pepper.
Step 2 :
Using a spoon, make 4 hollows in the mixture. Carefully crack an egg into each hollow. Sprinkle the combined cheese over the top. Bake for 15 mins or until the eggs are just set. Sprinkle with chives and serve with toast.
28cm oven-proof frying pan or a similar sized baking dish.
Source : TASTE