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Baked eggs with pepper and chorizo

Baked eggs with pepper and chorizo is a popular Spanish dish. You can have it for brunch, lunch or supper -  the pepper and sausage stew can even be prepared in advanced and reheated later. Then you'll only need to crack an egg on top and bake/grill for a few minutes. Serve it with crusty bread.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Spanish
Calories: 1234
Ingredients Method

Ingredients
  

  • 150 g cooking chorizo sausage
  • 1 yellow sweet bell pepper
  • 1 red sweet bell pepper
  • 1 clove garlic minced
  • 1 red onion
  • 400 g tomatoes on the vine
  • ½ tsp sweet paprika
  • 4 eggs
  • 1 knob of butter or a little olive oil

Method
 

  1. Preheat the oven to 200°C.
  2. Chop the onion, slice the peppers into strips, cut the tomatoes roughly into chunks.
  3. Cut the sausage into small cubes then fry them in a pan until the fat is released. Transfer them into a little bowl.
  4. In the fat, soften the onions then add the garlic and pepper strips. Sauté for 5 minutes, then add the tomato pieces and stir for another 5 minutes.
  5. When the tomatoes are soft and juicy, put the sausage pieces back. Combine.
  6. Spoon the mixture into 4 small oven-proof dishes. Form a well in the middle of each and crack an egg into each of them. Crumble a little butter or drizzle a little more oil on top and put the dishes into the oven. Bake for 5-10 minutes, depending on how well cooked you like egg yolk.