Spanish Baked Eggs

A good hearty breakfast and an explosion of flavours reminiscing Spain is delivered in this wonderful baked egg dish spiced with chorizo, pepper, passata and olives.

Ingredients serve 2

1 tbls olive oil
1 mild sliced chorizo sausages (110g)
200 ml tomato passata or tomato puree
½ tsp brown sugar
½ tsp harissa
¼ cup marinated red pepper strips
4 eggs
½ cup chopped pitted green Spanish olives

1 tbls chopped parsley

Method

Preheat over to 200°C normal bake. Place oil in a frying pan over medium heat. Add chorizo and cook for 2 minutes while stirring. Add tomato passata, sugar, harissa and red peppers. Bring to the boil while stirring and season with salt and black pepper. Simmer on lower heat for approx. 10 minutes. Pour even sauce into 2 ovenproof dishes or shallow ramekins. Make a small well in the sauce and crack two eggs into each. Sprinkle with olives and cover with foil. Place dishes on a tray in oven and bake for approx. 15 minutes. Allow eggs to cook until whites are firm and the yolks are still runny. Sprinkle with parsley and serve with sourdough or toasted bread.

Note: Harissa is a Tunisian hot chili sauce containing ingredients such as piri piri, serrano peppers, garlic, coriander, red chili powder, caraway and vegetable oil.