Spanish baked eggs


Baked egg, well is it worth it was my question before I embarked on this creation.  Why not just cook the eggs separately etc.  Well the answer is because, I for one am never adventurous when I eat eggs.  This was really lovely and something definitely different to what we normally eat.

This is a simple dish, but it being the first time it took almost an hour in total.  I think with practice or help I could get it down to 30-40 minutes in total.

I’m not sure what to call it as it’s a mix of Spanish, Moroccan and was topped up with parmesan cheese.  Feel free to leave your suggestion of what’s most suitable.

This would either do 4 for breakfast or 2 for a very big lunch.

  • 1 Red pepper sliced thinly
  • 1 Brown onion thinly sliced.
  • 2 Chorizo sausages cut into small bits
  • 1 Tins of chopped tomatoes
  • Salt
  • 2 tsp Smoked paprika
  • 2 tsp Cumin
  • 2 tsp Harissa paste
  • Salt
  • 2 tbs parmesan cheese
  • Sourdough toast
  • Natural yoghurt (or feta)

Turn the oven on to 160-180C depending on if you have a fan assisted oven or not.

Fry the chorizo until brown, then take out of pan and place in a bowl.  Leave the fat and fry the veggies in it.  Once the veggies are softened, add the chorizo back in then add the tomatos and spices to taste.  Simmer it until it has reduced and is thick (this took a lot longer than I expected).  You could make this in advance and freeze for up to a month.

Make four holes with a spoon and put the eggs in it (make one hole and put an egg in then repeat).  Sprinkle with parmesan. Place in oven for 6-8 minutes depending on how you want the egg cooked.

Serve with crispy toast and natural yoghurt or feta.

In the future, for presentation purpose I might get a smaller dish and make them individual servings.

Nutrition Facts
Serving Size 400 g
Calories 522
Total Fat 35.0g
Saturated Fat 10.8g
     – Trans Fat 0.0g
     – Cholesterol 79mg
Sodium 1221mg
Potassium 354mg
Total Carbohydrates 31.6g
     – Dietary Fiber 2.7g
     – Sugars
Protein 23.3g