Continental Baked Eggs

A good hearty brunch with an eruption of flavours is delivered in this wonderful baked egg dish with ingredients such as chorizo, bacon, chicken, passata and mushrooms.

Ingredients serve 4

1 tbls oil or butter

4 finely chopped bacon rashes

1 finely chopped onion (100g)

110 g sliced mushrooms

2 tsp brown sugar

1 tsp minced garlic

1 tsp minced ginger

700 g passata

1 tsp mixed dried herbs

1 tsp salt

½ tsp ground black pepper

1 shredded cooked chicken breast (170g)

1 finely chopped small chorizo (100g)

Method

Preheat oven to 200°C normal bake. Place oil in a frying pan over medium heat and cook the bacon until crispy while occasionally stirring. Drain the bacon and place on a plate. Place the leftover fat in a medium sauce pan over medium heat and cook the onion, mushroom, brown sugar, garlic and ginger for approx. 5 minutes. Add passata, mixed herbs, salt and pepper. Cook until lightly bubbling, add chicken breast, chorizo and half the cooked bacon. Cook for approx. 5 minutes until evenly cooked and place evenly in four ceramic dishes or deep plates. Crack two egg on top of the passata mixture in each dish. Place the dishes on a baking tray and cover with foil. Bake for 15 minutes with the foil on and further 15 minutes without the foil. Drizzle the top with shredded cheese such as parmesan, crispy bacon, finely chopped parsley and freshly cracked black pepper. Place on a serving plate and serve with crusty bread.

Note: You can use tinned tomatoes instead of passata.