Spanish Baked Eggs
RECIPE
Inspired by a breakfast we ate two days in a row on a recent trip to Daylesford. Baked eggs with all of the good stuff - we’re pretty sure you could eat this for breakfast, lunch and dinner.
METHOD
Pre-heat the oven to 200°
Dice your potatoes into 2cm cubes, fry in a pan with olive oil and the lid on mixing occasionally. Fry until cooked through allowing the water from the lid to pour in
Cut up your capsicum and roast under the grill until edges start to char and set aside
In a large frying pan add chopped chorizo, once the oil starts to spill out add chopped onion and garlic, cooking until soft
Add tinned tomato, capsicum and potatoes to the mix, season with salt and pepper
Transfer to an oven dish and create little pockets to crack eggs into
Bake in the oven for around 15-20 minutes depending on how much you like your eggs cooked
Serve with fresh parsley and toast
Enjoy!
INGREDIENTS
Eggs
Potatoes
Red Capsicum
Chorizo
Red Onion
Garlic
Tinned tomatoes
Salt and Pepper
Flat Leaf Parsley
Toast
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